2x Sirloin Steaks ( Pasture Raised, Grass Fed on The Moylan Family Farm)
1 x Garlic
3x Limes
1 x Red onion
1x Parsley
1x Cilantro
20x Mini Potatoes
1 x Baguette
Whats not included for this recipe:
olive oil, can of chipotle peppers in adobo sauce, salt, pepper, dried oregano, white wine vinegar
Directions
For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.
Additional ideas
Options : marinate it in about 1/3 of the chimichurri for about 4 hours, than hit it on a very hot grill to medium rare, than served it sliced on Sourdough bread baguette toasts brushed with olive oil. Great appetizer
