Type what you have

Ingredients

• ✓ sirloin steak
• onion
• all-purpose flour
• salt
• paprika
• black pepper
• cream of mushroom soup
• sour cream
• egg noodle

Instructions

1. 1 Brown steak strips in a large skillet over medium-high heat; drain excess fat. Add onion and sauté for 5 minutes, or until tender. Stir in flour, salt, paprika, and ground black pepper.
2. 2 Stir in soup; reduce heat to medium-low and simmer for 15 minutes. Stir in sour cream.
3. 3 Prepare egg noodles according to package directions. Serve beef stroganoff over egg noodles.

By Sara

Ingredients

• ✓ sirloin steak
• soy sauce
• vegetable oil
• lemon juice
• sesame seed
• white sugar
• green onion
• garlic
• ginger

Instructions

1. 1 In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
2. 2 Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.
3. 3 Preheat grill for high heat, and position grate 5 inches from coals.
4. 4 Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

By Rayna Jordan

Ingredients

• ✓ sirloin steak
• salt
• black pepper
• beef broth
• barbecue sauce
• hot pepper sauce
• butter
• vegetable oil

Instructions

1. 1 Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4 inch. Discard the plastic and generously season steaks with salt and pepper.
2. 2 Make the barbecue butter sauce: Combine beef broth, barbecue sauce, hot sauce, and another pinch of pepper in a bowl. Add cold butter but do not stir.
3. 3 Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place steaks into the pan and sear for 45 to 60 seconds on each side. Remove from the skillet and set aside to rest.
4. 4 Pour barbecue butter sauce into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
5. 5 Spoon barbecue butter sauce over steaks to serve.

By John Mitzewich

Ingredients

• ✓ sirloin steak
• cola-flavored carbonated beverage
• soy sauce
• dijon mustard
• horseradish
• garlic
• black pepper

Instructions

1. 1 Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a medium bowl until marinade is well combined; pour into a resealable plastic bag. Add steak and coat with marinade. Squeeze out excess air, seal the bag, and marinate in the refrigerator for 24 hours.
2. 2 Preheat the grill to 400 degrees F (200 degrees C).
3. 3 Remove steak from the bag and discard marinade.
4. 4 Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

By kbodal

Ingredients

• ✓ sirloin steak
• soy sauce
• balsamic vinegar
• brown sugar
• sesame oil
• garlic
• ginger
• black peppercorn
• salt
• scallion
• red bell pepper
• curly endive
• radicchio

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
3. 3 Press peppercorns into both sides of steak and season with salt.
4. 4 Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
5. 5 Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

By Ashley Delilah Lane

Ingredients

• ✓ sirloin steak
• meat tenderizer
• olive oil
• onion
• bell pepper
• italian seasoning
• black pepper
• mushroom
• dinner roll
• provolone cheese

Instructions

1. 1 Gather all ingredients. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix steak and meat tenderizer together in a bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes.
4. 4 Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes.
5. 5 Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet.
6. 6 Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler.
7. 7 Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.
8. 8 Enjoy!

By James Dillard

Ingredients

• ✓ sirloin steak
• olive oil
• mushroom
• green bell pepper
• onion
• provolone cheese
• bread
• beef broth
• salt
• black pepper
• garlic powder
• worcestershire sauce
• red pepper flakes
• red wine
• horseradish
• brown mustard

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add steak and cook until browned. Add mushrooms, bell pepper, and onion; cook and stir until just tender, about 5 minutes.
2. 2 In a slow cooker, combine beef broth, salt, pepper, Worcestershire sauce, red pepper flakes, and red wine. Transfer steak and vegetables to the slow cooker; stir to blend. Cover and cook on High for 3 to 4 hours, or until beef is extremely tender.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Drain liquid from the slow cooker and save for dipping.
4. 4 Slice French bread loaf lengthwise like a submarine sandwich. Mix together horseradish and mustard; spread onto the inside of loaf. Place slices of provolone cheese on both sides of loaf, then fill with steak and vegetables. Close the loaf and wrap with aluminum foil.
5. 5 Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into 4 sandwiches; serve with the juices from the slow cooker for dipping.

By peacekite

Ingredients

• ✓ sirloin steak
• vegetable oil
• salt
• black pepper
• cooking spray
• french-fried potato
• romaine lettuce
• cucumber
• egg
• crouton
• mozzarella cheese

Instructions

1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Spread French fries onto the prepared baking sheet.
5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

Ingredients

• ✓ sirloin steak
• salt
• black pepper
• beef broth
• carrot
• potato
• green pea
• cornstarch
• water
• pie crust

Instructions

1. 1 Gather all ingredients.
2. 2 Brown pieces of meat on all sides in a saucepan over medium heat. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; 2 to 3 hours.
3. 3 Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
4. 4 Meanwhile, in another 2-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; 15 to 20 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 When carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine peas with carrots, potatoes, and beef.
7. 7 Dissolve cornstarch with 1/3 cup water. Pour into the saucepan with beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
8. 8 Line a 9-inch pie plate with one of the pie crusts following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust.
9. 9 Bake in the preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

By Stephanie

Ingredients

• ✓ sirloin steak
• snow pea
• vegetable oil
• potato
• dashi soup
• soy sauce
• sake
• sugar
• onion

Instructions

1. 1 Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
3. 3 Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

By Hinata

Ingredients

• ✓ sirloin steak
• salt
• black pepper
• oil
• shiitake mushroom
• shallot
• garlic
• white wine
• beef broth
• butter
• tarragon

Instructions

1. 1 Season steak with salt and pepper on both sides.
2. 2 Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
3. 3 Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
4. 4 Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

By brandon

Ingredients

• ✓ sirloin steak
• butter
• onion
• beef stock
• bay leaf
• thyme
• salt
• black pepper
• pea
• cornstarch
• egg noodle

Instructions

1. 1 Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
2. 2 Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes.
3. 3 Add steak to onion in the skillet; pour in beef stock and season with bay leaves, thyme, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer until steak is tender, about 50 minutes.
4. 4 Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
6. 6 Serve beef mixture over noodles.

By Ian Garrett

Ingredients

• ✓ sirloin steak
• beef brisket
• mayonnaise
• shallot
• wild game rub
• whole wheat hot dog bun
• cheddar cheese
• salt
• pepper
• lettuce
• tomato
• onion
• relish

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine the sirloin and brisket in a food processor and pulse until ground.
3. 3 Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
4. 4 Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes.
5. 5 Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
6. 6 Lightly toast hot dog buns, then set aside.
7. 7 Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
8. 8 Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.

By FOX Broadcasting Company

Ingredients

• ✓ sirloin steak
• soy sauce
• cornstarch
• garlic
• red pepper
• vegetable oil
• broccoli floret
• onion
• water chestnut
• chicken broth
• peanut

Instructions

1. 1 Stir together soy sauce, cornstarch, garlic, and crushed red pepper in a non-metal bowl. Add steak and toss to coat. Cover the bowl and refrigerate for 20 minutes.
2. 2 Heat oil in a wok or large skillet over high heat. Stir-fry beef in hot oil until no longer pink, about 5 minutes. Add broccoli, onions, and water chestnuts; cook and stir for 2 minutes. Pour in broth and bring to a boil. Stir in peanuts; cook for 1 minute and serve hot.

By Allrecipes Member

Ingredients

• ✓ sirloin steak
• oil
• garlic salt
• black pepper
• cumin
• cayenne pepper
• kaiser roll
• mayonnaise
• refried bean
• avocado
• tomato
• lettuce
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
3. 3 Grill on the preheated grill until medium-rare, about 5 minutes per side. Transfer steak to a cutting board and cover with foil.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown rolls, mayonnaise-side down, until golden, about 3 minutes.
5. 5 Place refried beans in a microwave-safe bowl; microwave on high until warmed through, about 1 minute.
6. 6 Slice sirloin steak against the grain into thin strips.
7. 7 Spread a thin layer of beans on bottom half of each roll. Layer with steak, avocado, tomato, and lettuce. Top with cheese and top half of roll.

By Sarah Waltrip

Ingredients

• ✓ sirloin steak
• onion
• garlic
• green chile pepper
• tomato sauce
• chili powder
• corn tortilla
• salsa
• black olive
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2. 2 In a skillet over medium heat, sauté onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until meat is no longer pink. Pour in tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
3. 3 Spoon a little of meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese, and olives. Fold tortilla up and place in the prepared casserole dish. Repeat for remaining tortillas using up all of meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
4. 4 Pour other half of tomato sauce and sour cream over all of tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
5. 5 Bake 30 minutes in the preheated oven, or until hot and bubbly.

By Sara

Ingredients

• ✓ sirloin steak
• olive oil
• butter
• crimini mushroom
• onion
• garlic
• italian seasoning
• garlic salt
• black pepper
• water
• provolone cheese
• green bell pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
2. 2 Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
3. 3 Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
4. 4 Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
8. 8 Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

By thedailygourmet

Ingredients

• ✓ sirloin steak
• garlic
• rosemary
• oregano
• salt
• black pepper
• olive oil
• arugula
• olive oil
• lemon juice
• lemon
• parmesan cheese

Instructions

1. 1 Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks.
3. 3 Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total.
4. 4 Transfer steak to a cutting board and let rest for 10 minutes; then slice.
5. 5 Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ sirloin steak
• butter
• onion
• salt
• vegetable oil
• green pepper
• baby bella mushroom
• salt
• pepper
• garlic powder
• keto pizza crust
• sour cream
• garlic
• parmesan cheese
• provolone cheese

Instructions

1. 1 Place the steak in the freezer about 30 minutes before it is needed.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion, season with salt, and saute, stirring frequently, for 4 minutes. Add 1 tablespoon oil to the skillet along with bell pepper and mushrooms. Saute until mushrooms and bell pepper are tender, about 8 minutes. Remove vegetables from the skillet and set aside. Clean the skillet and allow it to cool down.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder.
5. 5 Add remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Drop seasoned steak pieces into the hot oil and sauté until the meat is no longer pink, about 5 minutes. Remove steak from the skillet and drain any drippings.
6. 6 Place 2 pizza crusts on pieces of foil or baking sheets, depending on their weight. Spread about 1/4 cup sour cream over each crust. Sprinkle each with 1 teaspoon minced garlic and 2 tablespoons Parmesan cheese. Top each crust evenly with steak, followed by vegetable mixture. Top pizzas with Provolone cheese pieces.
7. 7 Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.

By fabeveryday

Ingredients

• ✓ sirloin steak
• long-grain white rice
• water
• olive oil
• onion
• green pepper
• garlic
• browning sauce
• paprika
• seasoning salt
• black pepper
• water
• cornstarch
• water

Instructions

1. 1 Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. 2 Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
3. 3 Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
4. 4 In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

By Helen Wright

Ingredients

• ✓ sirloin steak
• red wine
• all-purpose flour
• salt
• paprika
• black pepper
• butter
• onion
• garlic
• mushroom
• beef broth
• water
• worcestershire sauce
• red pepper flake
• yellow mustard
• cream cheese
• sour cream
• noodle

Instructions

1. 1 Combine steak and red wine in a bowl; marinate for 15 to 30 minutes.
2. 2 Combine flour, salt, paprika, and black pepper in a resealable plastic bag. Remove steak from marinade and shake off excess. Reserve and set aside red wine marinade. Add steak to flour mixture; shake to coat.
3. 3 Melt butter in a large skillet over medium-high heat. Add steak, onion, and garlic; cook and stir until steak is browned and onion is softened and translucent, 10 to 15 minutes.
4. 4 Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until combined; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
5. 5 Stir cream cheese and sour cream into steak mixture; cook and stir until warmed through, 2 to 3 minutes. Serve over cooked noodles.

By judy2304

Ingredients

• ✓ sirloin steak
• fried shallot
• thai basil
• bean sprout
• white sugar
• lime
• beef pho meatball
• rice noodle
• cilantro
• scallion
• beef pho flavor paste
• salt
• cinnamon stick
• star anise
• fish sauce
• onion
• beef oxtail
• water

Instructions

1. 1 Bring water and oxtail to a boil in a pot. Skim the foam and oil off the surface. Add 1 onion, fish sauce, star anise, cinnamon, and salt. Stir in pho flavor paste; cover loosely with a lid. Reduce heat and simmer broth for at least 6 hours.
2. 2 Cut the remaining onion in half and slice very thinly. Place in a bowl with scallions and cilantro.
3. 3 Place noodles in a large bowl and rinse. Cover with warm water and let soak for 1 hour.
4. 4 Drop meatballs into the soup 20 minutes before broth is done.
5. 5 Bring a small saucepan of water to a boil. Drain noodles and dip into the boiling water for 30 seconds. Transfer noodles into 8 large bowls.
6. 6 Top each bowl with sliced sirloin. Ladle in broth, meatballs, and oxtail. Taste and season as needed. Squeeze 1 or 2 lime wedges into each bowl and mix in 1/2 teaspoon sugar. Top with the cilantro-onion mixture, bean sprouts, basil, and shallots.

By christybell71

Ingredients

• ✓ sirloin steak
• peanut
• chile-garlic sauce
• garam masala
• curry powder
• garlic salt
• turmeric
• worcestershire sauce
• peanut sauce
• soy sauce
• sugar
• red curry paste
• fish sauce
• lime juice
• coconut milk
• red bell pepper
• green bell pepper
• yellow onion
• peanut oil

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• ✓ sirloin steak
• cumin
• oregano
• thyme
• garlic
• olive oil
• white wine vinegar
• cilantro
• sweet onion
• olive oil
• water
• red wine vinegar
• red chile flake
• black pepper
• bay leaf
• salt
• paprika
• oregano
• garlic
• red bell pepper
• tomato
• onion
• flat-leaf parsley

Instructions

1. 1 Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
2. 2 Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
3. 3 Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
4. 4 Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
5. 5 Place steaks into marinade and refrigerate for 6 hours, to overnight.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

By Jillian