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Serving Size: 8

Beef
2 lbs Trimmed and Prime Sirloin
16 each Soaked Wooden Skewers

Chimichurra
2 tbsp Flat Leaf Parsley
1 tbsp Mint
1 tbsp Oregano
1 tbsp Cilantro
1 each Garlic Cloves
½ cup Blended Oil
1 tsp Red Wine Vinegar
1 pinch Crushed Red Pepper
To Taste Salt and Pepper

1. Portion sirloin into 2oz uniform block pieces, skewer and pour marinade over. Refrigerate for 1 days time.
   
   
2. Marinade. (you are making the marinade for two batches) 1. to pour over the meat, and 2. to use as a sauce after the meat is grilled.
   
   
3. In a blender add all the ingredients except the Salt, blend till it looks like a thinner version of a pesto, should be bright green, Save half for saucing, and pour rest over sirloin
   
   
4. Remove skewers from marinade 20 minutes before grilling, cook over hot grill 3-4 minute per side till done, finish with sauce