Steak With Chipotle-Lime Chimichurri

• 2 cups fresh parsley leaves
• 1-1/2 cups fresh cilantro leaves
• 1/2 medium red onion, coarsely chopped
• 1 to 2 chipotle peppers in adobo sauce
• 5 garlic cloves, sliced
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 teaspoon grated lime zest
• 1/4 cup lime juice
• 3 teaspoons dried oregano
• 1-1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

1. For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
2. Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand 5 minutes before slicing. Serve with chimichurri.

parsley, cilantro, red onion, peppers, garlic, olive oil, white wine vinegar, lime zest, lime juice, oregano, salt, pepper, iron

Taken from www.tasteofhome.com/recipes/steak-with-chipotle-lime-chimichurri/ (may not work)