Argentine Sirloin With Chimichurri Sauce

• Chimichurri sauce:
• 6 Garlic cloves, peeled and chopped
• 3 Fresh bay leaves, stems removed
• 1 Poblano chile, seeded and coarsely chopped
• 1 Jalapeno chile, seeded and cut in 1/2 inch slices
• 1/3 C Italian parsley, chopped
• 1/4 C Fresh oregano, roughly chopped
• 1/4 C Fresh basil, roughly chopped
• 1/4 C Sherry wine vinegar
• 1/2 C Extra-virgin olive oil
• Salt to taste
• Marinade / Sirloin:
• 2 1/2 lb Sirloin
• 2 Shallots, peeled, cut in 1/4 inch slices
• 4 Strips lemon zest
• Freshly ground black pepper to taste
• 1/4 C Extra-virgin olive oil
• Kosher salt to taste

1. Chimichurri sauce:
2. Puree all ingrediants in food processor until coarse. Season to taste and set aside.
3. Sirloin:
4. Place sirloin and next four ingrediants in an airtight container and shake to mix. Let sit in refrigerator 4 hours to overnight.
5. Preheat grill to medium high for 15 min. Remove sirloin from marinade and season with Kosher salt and let sit to room temperature.
6. Grill 8 minutes per side for medium rare, 10 minutes for medium. Let sit 20 minutes before slicing and serving with Chimichurri sauce.

chimichurri sauce, garlic, bay leaves, chile, chile, italian parsley, fresh oregano, fresh basil, sherry wine vinegar, extravirgin olive oil, salt, sirloin, sirloin, shallots, lemon zest, freshly ground black pepper, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/member/views/argentine-sirloin-with-chimichurri-sauce-50053150 (may not work)