Sirloin with Chimichurri Marinade

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Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.

Pour one quarter of this marinade into a dish and add the 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.

Note: The following is an excerpt from the book Grill! Quick and Delicious Recipes for Indoor and Outdoor Grilling
by Pippa Cuthbert & Lindsay Cameron Wilson
Published by Good Books; May 2006;$15.95US; 1-56148-518-7
Copyright ? 2006 Pippa Cuthbert & Lindsay Cameron Wilson