Ingredients
Chimichurri sauce:
6 Garlic cloves, peeled and chopped
3 Fresh bay leaves, stems removed
1 Poblano chile, seeded and coarsely chopped
1 Jalapeno chile, seeded and cut in 1/2 inch slices
1/3 C Italian parsley, chopped
1/4 C Fresh oregano, roughly chopped
1/4 C Fresh basil, roughly chopped
1/4 C Sherry wine vinegar
1/2 C Extra-virgin olive oil
Salt to taste
Marinade / Sirloin:
2 1/2 lb Sirloin
2 Shallots, peeled, cut in 1/4 inch slices
4 Strips lemon zest
Freshly ground black pepper to taste
1/4 C Extra-virgin olive oil
Kosher salt to taste
Preparation
Chimichurri sauce: Puree all ingrediants in food processor until coarse. Season to taste and set aside.
Sirloin: Place sirloin and next four ingrediants in an airtight container and shake to mix. Let sit in refrigerator 4 hours to overnight.
Preheat grill to medium high for 15 min. Remove sirloin from marinade and season with Kosher salt and let sit to room temperature.
Grill 8 minutes per side for medium rare, 10 minutes for medium. Let sit 20 minutes before slicing and serving with Chimichurri sauce.
