These days, I am really hot for chimichurri, a fresh herb, vinegar, and olive oil mixture used in Argentinean cuisine that can be used as a marinade, a basting sauce, and as a table sauce. This recipe, from cookbook Grill! makes enough for two servings to be used with sirloin steaks. It also takes great on grilled bread.
Heat 1 c. extra virgin olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add 2 Tbsp chopped thyme, 2 Tbsp chopped oregano, 2 Tbsp chopped flat-leaf parsley , 1 Tbsp chopped rosemary, 1 chipotle chilli in adobo sauce, chopped, 1 Tbsp sweet Spanish paprika, 3 cloves garlic, finely chopped, 3 Tbsp red wine vinegar, and salt and pepper to taste. Stir, and leave at room temperature to cool and infuse for 1 hour.
Pour one quarter of the marinade into a dish and add 1lb top sirloin steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
Serve with the reserved marinade.
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