Chimichurri Sauce

Use on top of  Sir Mac Farms sirloin steak or sirloin tip steak cut into 2 inch strips.

Chimichurri Sauce

Onion Marinade

1/2 yellow onion finely chopped
1 tsp finely chopped garlic
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Ted and Barney’s Butcher Blend meat seasoning or 1/2 tablespoon each of salt and pepper. 

Chimichurri

1/2 cup minced yellow onion
1/2 cup chopped fresh flat leaf parsley
1 tablespoon fresh oregano
1 tsp finely grated garlic
1 1/2 tsp salt
1 tsp black pepper (or substitute 1 tablespoon Ted and Barney’s for salt and pepper)
1/2 tsp red pepper flakes
1 cup extra virgin olive oil
1/2  up red wine vinegar
Mix all ingredients in a cover container can be refrigerated until herbs turn brown.

Adapted from "Around the Fire" by the owners of Ox Restaurant

Directions

Place meat in a air tight bag and pour marinade over meat. Work marinaded into meat and set aside. Prepare charcoal bbq for direct cooking. When briquettes are ashy (we recommend Lazzari lump charcoal) place grill over fire. Once grill is hot, grill meat 2-3 minutes per side or until done. Let meat rest for 2 minutes and thinly slice across grain of the steak.

Drizzle chimichurri over slices and serve with remaining chimichurri and warm sourdough bread.