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A fresh Argentinean herb sauce of parsley, onions, olive oil and vinegar complements the richness of grilled steak.
1/2 cup coarsely chopped onion
1/2 cup packed fresh parsley leaves
1/2 cup olive oil
2 tablespoons white vinegar
2 1/4 teaspoons Lawry's® Garlic Salt with Parsley , divided
1/4 teaspoon McCormick® Red Pepper, Crushed
2 pounds boneless beef sirloin steak, about 1-inch thick
1/2 teaspoon Lawry's® Seasoned Pepper
For the Chimichurri Sauce, place onion, parsley, oil, vinegar, 1 teaspoon of the garlic salt and red pepper flakes in food processor or blender; cover. Process just until coarsely chopped. Set aside.
Sprinkle steak with remaining 1 1/4 teaspoons garlic salt and seasoned pepper.
Grill over medium-high heat 8 minutes per side or until desired doneness. Serve sliced steak with Chimichurri Sauce.
(Amount per serving)