Chimichurri Marinated Sirloin

Set up a food processor and combine garlic, cilantro, parsley, basil, and smoked paprika in its bowl. Pulse a few times to finely chop the mixture. Then run the processor while you slowly pour in the olive oil and vinegar. Keep the processor running until it is a gorgeous, thin green sauce. Set it aside. Take the steaks and score each of them with shallow cuts on one side with a knife.

Transfer the steaks to a gallon resealable bag and pour half of the chimichurri sauce in with them and make sure the steaks get well coated in it by mushing them around. Let the steaks marinate in the refrigerator for 2 hours. Set the rest of the sauce aside for later.

When the steaks are done marinating, heat an electric griddle to 375ºF or a large griddle pan over medium high heat. Take the steaks out and season them generously with a big sprinkle of salt and pepper.

Sear the steaks for 4–5 minutes on each side to get them to about a medium. Adjust as necessary to cook them to your desired doneness. Let them rest for 3–5 minutes when they are done, then serve immediately with the rest of the chimichurri spooned generously on top! Enjoy with your favorite sides.