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    • 2 Cups Fresh Mint Leaves 
    • 1 Cup Flat-Leaf Parsley Leaves 
    • 1 Cup Fresh Cilantro leaves 
    • 8 Cloves Garlic, Chopped 
    • 3 Seasoned Chilies, Roasted and Seeled 
    • 3 Tablespoons Honey 
    • 3 Tablespoons Heinz Spicy Brown Mustard 
    • 1 Cup Olive Oil 
    • Salt and Freshly Ground Pepper 
    • 4-12 oz Strip or Sheel Steaks 
    • Kosher Salt 
    • Coarsely Cracked Pepper 


For the Chimichurri: Combine the mint, parsley, cilantro, garlic, chilies, honey and mustard in a good processor or blender and process to a paste. With the motor running, slowly add the olive oil until emulsified.

Transfer the mixture to a bowl. If the mixture is too thick, whisk in a few tablespoons of cold water to loosen it (the sauce should be like a chunky vinaigrette, not like a mayonnaise. Season to taste with salt and pepper. The Chimichurri can be made a few hours in advance and set aside at room temperature).

For the Steak: Heat your grill to high. Season the steaks with plenty of salt and pepper. Grill until lightly charred and crusty, 3 to 4 mins. Turn the steaks over, reduce the heat to medium or move to a cooler part of the grill, and cook until medium-rare, 5 to 6 mins more.

Remove the steaks form the grill and let rest for 5 mins. Cut into 1-inch thick slices and serve immediately, spooning Chimichurri over each serving. 

Courtesy of H.J. Heinz Co.


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