- Make chimichurri by placing its ingredients in a food processor and pulsing until well-combined and sauce-like. Add a few more torn kale leaves if the sauce is not green enough. If the sauce is too thick, add a little more oil. Transfer chimichurri to a serving bowl, cover and refrigerate until needed.
- Heat your barbecue or indoor grill to medium-high. Brush steaks lightly with olive oil and season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Plate steaks and let diners generously top them with the chimichurri.
Note: Any leftover chimichurri can be kept in tight-sealing jar in the refrigerator for a few days. Beyond steaks, you can also use it as a tasty sandwich spread, serve it on eggs, fish and chicken, toss it into pasta, or spoon it on grilled vegetables.
Recipe options: Instead of strip loin steak, use any other tender steak (top sirloin, tenderloin or rib eye).