Mexican Steak With Chimichurri Sauce

• 2 lbs boneless beef sirloin (1-1/2 inches thick)
• Marinade or Sauce
• 2/3 cup olive oil
• 1/3 cup parsley, minced
• 1/3 cup cayenne pepper sauce
• 3 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried oregano leaves
• 4 garlic cloves, peeled & crushed

1. Blend all marinade ingredients in a food processor.
2. Taste, and adjust seasonings if desired.
3. Score each side of the steaks 1/8 to 1/4-inch deep.
4. Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.
5. Seal bag and marinate in refrigerator for at least 30 minutes.
6. Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.
7. Let steak stand 5 minutes.
8. Slice steak diagonally.
9. Serve with reserved sauce mixture.

beef sirloin, marinade, olive oil, parsley, cayenne pepper, lemon juice, worcestershire sauce, oregano, garlic

Taken from www.food.com/recipe/mexican-steak-with-chimichurri-sauce-177886 (may not work)