Sirloin Steak with Chimichurri Sauce

• 3/4 cup chopped fresh parsley (about 1 large bunch)
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped garlic
• 2 teaspoons hot red pepper flakes
• Salt and freshly ground black pepper
• 1 1/2 pounds beef tenderloin steaks, each about 1 inch thick

1. Put the parsley in a bowl and whisk in the olive oil, lemon juice, garlic, hot pepper, and salt to taste.
2. Taste and adjust the seasoning if necessary; let the sauce rest at room temperature for an hour or two if you have time.
3. Put a large skillet over high heat; season the steaks with salt and pepper.
4. When the skillet is hot, a minute or two later, add the steaks and cook for about 3 minutes per side for medium-rare, a little longer for more well done.
5. Serve the steaks whole or slice them; serve with the chimichurri spooned over them, passing more sauce at the table.

fresh parsley, extra virgin olive oil, lemon juice, garlic, hot red pepper, salt, beef tenderloin

Taken from www.epicurious.com/recipes/food/views/sirloin-steak-with-chimichurri-sauce-386681 (may not work)