by Jennifer Burns, Dan’s Market
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 tablespoons canola oil
- 4 steaks, any cut
- 1 cup fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh cilantro
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- Salt and Pepper, to taste
Combine the 1st 5 ingredients in a bowl with salt and pepper. Evenly spread on both sides of the steaks. On the grill or in a frying pan over medium to high heat, cook the steaks to desired doneness. Cooking time varies on cut and size of steaks.
To make the Chimichurri Sauce, puree all the remaining ingredients in processor with salt and pepper. Transfer to bowl. Cover and let stand at room temperature.
Let steaks rest for 5 minutes on a cutting board. Slice steaks and serve with Chimichurri Sauce.
