2 to 3 pounds skirt steak or sirloin tips
garlic powder, for sprinkling
sea salt and pepper, to taste
4 garlic cloves
1 bunch parsley (about 1/2 cup)
large pinch (1/8 teaspoon) oregano (optional)
1/2 cup fresh sage leaves
1/4 cup freshly squeezed lemon juice
2/3 cups extra virgin olive oil
1/2 to 1 teaspoon crushed red pepper (according to taste)

Season steak by sprinkling lightly with sea salt, freshly ground or cracked black pepper and garlic powder.

Grill or broil steak over high heat for 5 to 7 minutes or until cooked to your desired doneness. Remove steak from heat, cover tightly with aluminum foil and allow to rest.

In a blender or food processor, process remaining ingredients until smooth.

Thinly slice the steak (diagonally) and top with half of the sauce and serve.

Serve the remaining sauce in a small serving bowl.

Variations: Substitute cilantro for the parsley (or use half parsley and half cilantro). The lemon may be replaced by freshly squeezed lime juice.

Submitted by: CM