Broiler Steaks with Chimichurri

• 1 medium bunch fresh cilantro, washed and dried, thick stems removed
• 1 medium bunch fresh parsley, washed and dried, thick stems removed
• 1 garlic clove, minced
• 1 small sweet onion
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• Kosher salt and black pepper to taste
• Red pepper flakes to taste
• 3 pounds boneless sirloin, rib eye, or beef tenderloin, cut into steaks 1 to 1 1/2 inches thick
• Olive oil
• Kosher salt and black pepper

1. COMBINE all the chimichurri ingredients in a food processor and pulse until finely chopped.
2. Spoon into a small bowl, cover, and refrigerate until serving time.
3. HEAT the broiler.
4. Coat the steaks liberally with olive oil and sprinkle with salt and pepper.
5. BROIL about 4 inches from the heat source for 7 minutes on the first side.
6. Flip the steaks and broil for 3 to 6 minutes on the second side, until the internal temperature reaches 120F for medium rare.
7. LET the steaks rest for 10 minutes before carving into 1-inch slices.
8. Serve the slices on a platter with the chimichurri on the side.

fresh cilantro, fresh parsley, garlic, sweet onion, red wine vinegar, olive oil, kosher salt, red pepper, boneless sirloin, olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/broiler-steaks-with-chimichurri-391326 (may not work)