Steak and Chimichurri Salad

Begin preparing Steak: Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper. Let stand 5 minutes.

Prepare Chimichurri Sauce by combining fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced garlic, salt and crushed red pepper in a blender or food processor. Cover and pulse until nearly smooth but still slightly chunky. Set aside.

Grill meat, covered, over medium 13 to 18 minutes or until meat reaches desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once and brushing with 2 tablespoons of the Chimichurri Sauce during last 5 minutes.

Prepare the Chimichurri Salad: In a large bowl combine arugula, bread, tomatoes, onion and the remaining Chimichurri Sauce; toss gently to coat.

Thinly slice meat across the grain. Divide arugula mixture among plates and top with meat.