Churrasco Beef With Chimichurri Sauce

• Chimichurri Sauce:
• 8 cloves garlic
• 2-3 green chili peppers
• 1/2 cup rough chopped parsley
• 1/2 cup rough chopped cilantro
• juice of 1 lime
• 1 tsp salt
• freshly ground black pepper to taste
• 1/2 cup olive oil
• Churrasco Steak:
• 4 lbs beef tri tips or chuck steak
• 1 cup finely chopped cilantro
• 1 tbsp ground cumin
• 1 tbsp fresh oregano finely chopped or 1 tsp dried
• 1 1/2 tbsp fresh thyme finely chopped or 1 tsp dried
• 1 1/2 tsp salt
• freshly ground black pepper to taste
• 1 large or 2 small onions chopped
• 6-8 cloves garlic crushed
• 1/2 cup white vinegar
• juice from 1 lime
• 1/2 cup olive oil

1. Chimichurri Sauce:
2. Place all ingredients except for the olive oil into a food processor and puree until smooth. Pour it into a bowl and whisk in the olive oil. This sauce can be made ahead and refridgerated but tastes best when served at room temperature.
3. Churrasco Steak:
4. Combine all ingredients and apply to the beef. Marinade for at least 3 hours or overnight. Grill the meat to your liking and serve with the chimichurri sauce to drizzle on top at the table.

chimichurri sauce, garlic, green chili peppers, rough chopped, rough chopped cilantro, lime, salt, freshly ground black pepper, olive oil, beef tri, cilantro, ground cumin, oregano, thyme, salt, freshly ground black pepper, onions, garlic, white vinegar, lime, olive oil

Taken from www.epicurious.com/recipes/member/views/churrasco-beef-with-chimichurri-sauce-50143804 (may not work)