Argentinian Steak with Red Chimichurri

In a large bowl, combine the parsley, onion, tomato, bell pepper, minced garlic, dried oregano, paprika, coarse salt, crumbled bay leaf, ground black pepper, and red chile flakes. Let the mixture sit for 30 minutes to allow the flavors to meld. (Time: 30 minutes)

In a separate bowl, whisk together the red wine vinegar and water. Pour this mixture over the chimichurri ingredients and let it sit for another 30 minutes. (Time: 30 minutes)

Stir in the olive oil to the chimichurri mixture. Transfer the chimichurri to a glass, non-reactive container with a lid. Ensure that the liquid covers all the solid ingredients; if needed, add equal parts water, red wine vinegar, and olive oil until it does. Cover and refrigerate for at least 6 hours, or preferably up to 2 days to allow the flavors to fully develop. (Time: 6 hours - 2 days)

Prepare the steak marinade: In a bowl, combine the chopped sweet onions, cilantro, white wine vinegar, olive oil, minced garlic, fresh thyme, fresh oregano, and ground cumin. Mix well. (Time: 5 minutes)

Using a fork, poke holes all over the sirloin steaks. This will help the marinade penetrate the meat. Place the steaks into the marinade, ensuring they are well coated. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to infuse the steak. (Time: 6 hours - overnight)

Preheat an outdoor grill to high heat and lightly oil the grate to prevent sticking. (Time: 10 minutes)

Sear the marinated steaks on the preheated grill for about 2 minutes on each side to create a flavorful crust. Reduce the heat to medium and continue grilling until the steaks reach your desired level of doneness, approximately 5 minutes per side for medium-rare. Use a meat thermometer to ensure accuracy. (Time: 10-15 minutes)

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Serve immediately, topped generously with the prepared red chimichurri sauce. (Time: 5-10 minutes)