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Grilled Beef Sirloin with Chimichurri Sauce

1 cup extra virgin olive oil
2/3 cup sherry vinegar
2 tbsp. fresh lemon juice
1 cup flat leaf parsley, chopped
4 tbsp. fresh basil, chopped
1 tbsp. fresh oregano, chopped
3 tbsp. garlic, minced
2 tbsp. shallot, minced
1 tsp. cracked black pepper
2 tsp. kosher salt
1/2 tsp. crushed red pepper
2 lbs. Top Sirloin
1 loaf crusty bread
Directions: In a food processor add all of the ingredients. Pulse the ingredients together, do not blend until smooth. Remove one cup of the mixture and reserve. Place the remaining mixture into a zip top bag. Add the Top Sirloin. Marinate the steak 6 to 8 hours. Remove the steak from the marinade and place them on a very hot grill. Sear the steak on both sides for 4 to 4 minutes. Turn the heat down and continue to cook the steak until you have reached your desired doneness. Allow the steak to rest for five minutes. Thinly slice the meat and serve with the reserved sauce and crusty bread.
Servings: 4
Source: KC Steak Company

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