Churrasco Strip Steak With Chimichurri Sauce - cooking recipe

Ingredients

4 (10 -12 ounce) beef strip steaks
1 cup dinosaur bbq mojito marinade
Sauce
1 bunch fresh Italian parsley
10 -12 garlic cloves, coarsely chopped
3 -4 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup extra virgin olive oil

Preparation

Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
Pour on marinade and let them stand all day.
Using parsley leaves fill measuring cup to make 1 full packed cup.
Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
Dribble in a little oil at a time until fully blended.
Taste, add more seasonings if desired.
Set aside.
Take steaks out of marinade and pat dry.
Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
Serve with some sauce spooned over each steak.