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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chimichurri Steak   
    Categories: Beef, Herb, Vegetables, Chilies, Citrus   
         Yield: 8 servings   
       
         2 c  Fresh parsley leaves   
     1 1/2 c  Fresh cilantro leaves   
       1/2 md Red onion; coarse chopped   
         2    Chipotles in adobo   
         5 cl Garlic; sliced   
       1/2 c  Olive oil   
       1/4 c  White wine vinegar   
         1 ts Grated lime zest   
       1/4 c  Lime juice   
         3 ts Dried oregano   
     1 1/4 ts Salt; divided   
       3/4 ts Pepper; divided   
         2 lb Beef flat iron steaks   
              +=OR=+   
         2    Beef top sirloin steaks; 1   
              - lb each   
       
     For chimichurri, place the first 5 ingredients in a food   
     processor; pulse until finely chopped. Add oil, vinegar,   
     lime zest, lime juice, oregano, 1/2 teaspoon salt and   
     1/4 teaspoon pepper; process until blended. Transfer to   
     a bowl; refrigerate, covered, until serving.   
        
     Sprinkle steaks with the remaining salt and pepper.   
     Grill, covered, over medium heat 5-8 minutes on each   
     side or until meat reaches desired doneness. Let stand 5   
     minutes before slicing. Serve with chimichurr   
        
     Laureen Pittman, Riverside, California   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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