Steak And Halibut Chimichurri

• 1/2 cup olive oil
• 1/3 cup fresh lime juice
• 4 garlic cloves, minced
• 1/2 small onion, chopped (1/4 cup)
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 4 strips steaks (each about 1/2 inch thick, 1-1/2 pounds total)
• 1 lb halibut fillet, with skin

1. To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
2. In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
3. Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
4. Reserve remaining 1/3 cup sauce.
5. Marinate steak and halibut in refrigerator 30 minutes.
6. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
7. Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.

olive oil, lime juice, garlic, onion, fresh cilantro, oregano, salt, cayenne pepper, black pepper, halibut fillet

Taken from www.food.com/recipe/steak-and-halibut-chimichurri-456681 (may not work)