Chimichurri Sauce

� cup extra virgin olive oil	2 tbsp. white wine vinegar	� cup loosely packed fresh parsley leaves
2 tbsp. coarsely chopped fresh oregano	4 lg. garlic cloves, chopped	� tsp. salt
� tsp. black pepper	� tsp. ground red pepper (cayenne)

Steak And Peppers

2 (2 lb.) boneless sirloin steaks, 1" thick	4 red bell peppers, halved, seeded

1. Heat grill. In food processor bowl with metal blade or blender container, combine oil and vinegar. Add all remaining chimichurri sauce ingredients; process with on/off pulses until pureed. Spoon into small serving bowl.
2. When ready to grill, place steaks over medium heat. Cook 18 to 22 minutes or until desired doneness, turning once.
3. Meanwhile, place bell peppers skin side down on grill; cook 7 to 10 minutes or until tender, turning occasionally. Cut steaks into 8 pieces. Drizzle sauce over steaks. Serve bell peppers with steaks as a side dish.
4. Note: To broil steaks, place on broiler pan, broil 4 to 6" from heat, using times above as a guide, turning once. During last 7 to 10 minutes of cooking time, place bell peppers skin side up on broiler pan.

Recipe fact:
Chimichurri is a thick herb sauce from Argentina. Made with olive oil, vinegar, parsley, oregano, onion and garlic, chimichurri is traditionally served with grilled food.

Ingredient info:
Oregano is an herb popular in Mediterranean and Latin American cooking. A member of the mint family, oregano tastes similar to marjoram, but is not as sweet.

Ingredient substitution:
Use your own favorite cut of beef in place of the sirloin steaks.

Serving size: 1/8 of recipe
Calories: 270
Calories from fat: 170
Dietary exchanges: 1 vegetable, 3 lean meat, 2 fat