Thinly sliced round steak with chimichurri sauce

I already told you how fabulous I think Jillian Michaels' new cookbook is and I've had fun trying out numerous recipes from her book. One of the best is her recipe for a chimichurri sauce, which she recommends over grilled skirt steak. I didn't have skirt steak, but I did have some very thinly sliced pieces of round steak that I got for CHEAP at the grocery store. I also didn't have all the required herbs for her recipe, so I spiced it up a bit with what I had. I think it turned out pretty good.

Chimichurri sauce

1/4 cup chopped red onion
3 garlic cloves
1/2 tsp red pepper flakes (didn't have, so I used cayenne pepper for a little heat)
1/2 cup packed flat-leaf parsley leaves (didn't quite have 1/2 cup, more like 1/4 cup)
2 tbs packed fresh oregano leaves (didn't have, so I used 1/2 fresh basil leaves to make up for the lack of parsley)
1/4 cup extra-virgin olive oil
2 tbs red wine vinegar
salt
pepper

In a food processor, place the onion, garlic and red pepper flakes. Pulse until finely chopped. Add the herbs and pulse until coarsely chopped. Add the olive oil, vinegar, salt and pepper. Pour into a bowl.

Place the steak in a shallow pan and pour 1/3 cup of the sauce over the top (she recommends 1 pound of steak). Turn to coat well. Cover and refrigerate for 4 hours or overnight (I did it for about 3.5 hours). Cover and refrigerate remaining sauce.

Grill the meat on an outdoor grill or on a grill pan over medium-high heat. My round steaks were so thin, it only took about 4 minutes total. Let stand on cutting board for 5-10 minutes (CRUCIAL STEP!!!). Thinly slice and pour remaining sauce over the top of each plate.

This was so full of flavor and the meat was so tender. Yum!

**Original recipe found in The Master Your Metabolism Cookbook