Churrasco Strip Steak with Chimichurri Sauce

• 4 strip steaks (10 to 12 ounces each)
• 1 cup Mojito Marinade (page 164)
• 1 medium bunch fresh Italian parsley
• 10 to 12 large cloves garlic, coarsely chopped
• 3 to 4 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 teaspoon red pepper flakes

1. Get up early in the morning and remove the bootstrap tendon sometimes found on the outside edge of the steaks, so they wont curl when you cook them.
2. Pour on the marinade and let them soak up flavor all day.
3. Whip up a batch of sauce.
4. Pick off the parsley leaves to make a packed cup.
5. Toss them in a processor or blender with the garlic, lemon juice, red pepper flakes, salt, cumin, and oregano.
6. Process to a paste, scraping down the workbowl several times.
7. With the processor running, slowly dribble in the olive oil til fully blended.
8. Taste and fix up the seasonings.
9. Set aside.
10. Fire up the grill.
11. Take the steaks out of the marinade and pat dry.
12. Grill over hot coals til medium-rare (see page 34).
13. When theyre done, pull them off the grill and throw them on some plates.
14. While theyre still sizzling, spoon some sauce over each steak and let the flavors and aromas blow your mind.

marinade, parsley, garlic, freshly squeezed lemon juice, red pepper

Taken from www.epicurious.com/recipes/food/views/churrasco-strip-steak-with-chimichurri-sauce-389119 (may not work)