Steakhouse Strip Steaks With Chimichurri

• 4 boneless beef top loin steaks (8 ounces each)
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 2-1/2 cups chopped green onions
• 3 garlic cloves, minced
• 5 tablespoons olive oil, divided
• 1 cup packed fresh parsley sprigs
• 1/2 cup fresh cilantro leaves
• 1/2 cup loosely packed basil leaves
• 2 tablespoons canned chopped green chilies
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons lime juice
• Lime wedges

1. Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside.
2. In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly.
3. In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream.
4. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145°). Serve with chimichurri and lime wedges.

loin, olive oil, ground cumin, salt, ground pepper, green onions, garlic, olive oil, parsley sprigs, fresh cilantro, basil, green chilies, salt, ground pepper, chicken broth, lime juice, wedges

Taken from www.tasteofhome.com/recipes/steakhouse-strip-steaks-with-chimichurri/ (may not work)