Grilled Steak with Cilantro Chimichurri Ingredients 1 bunch Fresh Cilantro 2 cloves Garlic, Peeled 2 Tablespoons Dried Oregano 1 Tablespoon Chili Flakes ¼ cups White Wine Vinegar 1 cup Extra Virgin Olive Oil Salt And Freshly Ground Black Pepper, To Taste 4 whole 8-oz Size, Steaks, Such As Flank, Skirt, Top Sirloin 1 Tablespoon Olive Oil, For Brushing Over Steak Before Grilling Preparation 1. Combine the first 6 ingredients (cilantro through oil) in a food processor and pulse until just combined; season with salt and pepper. Transfer to a small serving bowl. 2. Preheat a grill pan (or barbecue grill) to medium-high heat. Brush the oil on both sides of the steaks then put them onto the grill when it’s hot. Grill the steaks, flipping once halfway through cooking, about 6 minutes per side for medium. Remove steak from grill and allow it to rest prior to slicing. 3. Slice the steak thinly against the grain and serve with the chimichurri spooned on top.