Grilled Top Sirloin with Chimichurri

Ingredients

2 (1-inch thick) top sirloin steaks
1 tsp. kosher salt
½ tsp black pepper
½ tsp cumin
½ tsp garlic powder
½ cup parsley
¼ cup cilantro
¼ red onion
2 Tbsp Oregano leaves (2 tsp dried oregano)
2 garlic cloves
¼ cup olive oil
2 Tbsp red wine vinegar
½ lemon, juiced
1 tsp red pepper flakes
Salt and Pepper to taste

Directions

1. Preheat the grill or a grill pan over medium heat.
2. For chimichurri sauce: Finely chop the parsley, cilantro, oregano, onion, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes. Adjust seasonings. Set chimichurri aside while steak cooks (can keep for a week or two refrigerated).
3. Rub the steak with the salt, pepper, cumin, and garlic powder.
4. Grill the steak to your desired doneness, 5 minutes per side for medium rare. Remove the steak and let it rest.
5. Slice it thinly against the grain and serve with chimichurri.