Chimichurri, the classic Argentinian condiment, takes an interesting turn by incorporating sun-dried tomatoes. If the sun-dried tomatoes you have are exceptionally dry, soften them in a little bit of hot water before pureeing.
1 1/2 cups olive oil
3/4 cup white balsamic vinegar
Juice of 1/2 lemon
1 1/4 cups loosely packed cilantro leaves
2 scallions, white and light green parts only, thinly sliced
4 garlic cloves, coarsely chopped
5 sun-dried tomatoes
Kosher salt and freshly ground black pepper
4 boneless sirloin steaks (each 8 oz. and 3/4 to 1 inch thick), trimmed of fat
1. In a blender or food processor, combine oil, vinegar, lemon juice, cialntro, scallions, garlic, sun-dried tomatoes, and salt and black pepper to taste. Blend until well combined.
2. Season steaks on both sides with salt and pepper, and place in large glass or ceramic baking dish. Cover both sides of steaks with chimichurri, spreading it evenly with spoon. Set aside remaining chimichurri. Cover dish with plastic wrap and let marinate in refrigerator 1 hour.
3. Preheat a grill to high. Grill steaks until both sides are well browned, 4 to 6 minutes per side. Serve hot. Serve with remaingin chimichurri for drizzling.