Steakhouse Strip Steaks with Chimichurri

Directions

• Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside.
• In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly.
• In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream.
• Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.