Steak Chimichurri

Ingredients:

6 each Beef Tenderloin steaks, 4-5 ounces each
1 bunch Cilantro
8 cloves garlic, minced
¾ cup extra virgin olive oil
¼ cup red wine vinegar
Juice of 1 lemon
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
½ teaspoon salt

Method:

1. Chop Cilantro coarsely.
2. Add remaining ingredients and blend.
3. Separate marinade into equal parts.
4. Place the steaks in half the marinade & save the other half for presentation.
5. Cook steaks to your preference on a grill. To serve, place steaks on a platter. Pour reserved marinade around the steaks. Garnish with Yucatan Onions and Peppers(see recipe below)

Yucatan Peppers & Onions

2 cups water
2 tablespoons white vinegar
1 teaspoon minced garlic
¼ teaspoon dried oregano
1 teaspoon cracked black pepper
¼ teaspoon salt
1 cup thin sliced red onions
1 cup sliced peeled roasted red peppers

Method:

Add all ingredients except onions & peppers to saucepan and bring to a boil. Place onions & peppers in boiling water mixture. Immediately take off heat and turn into a serving bowl and let stand until cooled. When cooled, drain off water and serve as a garnish on steaks or chicken.

---