* 8 Servings
* Prep/Total Time: 30 min.

Ingredients

* 2 cups chopped fresh parsley
* 1-1/2 cups chopped fresh cilantro
* 1 small red onion, quartered
* 5 garlic cloves, quartered
* 2 chipotle peppers in adobo sauce
* 5 tablespoons Crisco® Pure Olive Oil
* 1/4 cup white wine vinegar
* 1/4 cup lime juice
* 1 tablespoon dried oregano
* 1 teaspoon grated lime peel
* 1-1/4 teaspoons salt, divided
* 3/4 teaspoon pepper, divided
* 2 beef flat iron steaks or top sirloin steaks (1 pound each)

Directions

* For chimichurri, place the parsley, cilantro, onion, garlic and chipotle peppers in a food processor; cover and pulse until minced. Add 1/2 cup oil, vinegar, lime juice, oregano, lime peel, 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and process until blended. Cover and refrigerate until serving.
* Drizzle steaks with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain; serve with chimichurri. Yield: 8 servings.

Nutrition Facts: 1 serving equals 297 calories, 21 g fat (6 g saturated fat), 73 mg cholesterol, 475 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein.

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