Steak with a zesty oregano sauce

A couple days ago I bought some fresh herbs for another recipe I made. When I opened the packages I saw they had a recipe in them that used that specific herb so I made the decision to try a couple of those recipes. Tonight's meal is one of those.

Review: Tonight's meal was quick to make. I think it took about 15 minutes to do. Really the only thing to comment on is the sauce seeing how the cottage cheese is a side and the steak is steak. I couldn't find skirt steak, though, so I used two sirloin steaks and just cut them into thirds so mom, dad and I could have two pieces each. While the sauce might not look too pleasing because it's green and runny it didn't taste too bad. For me it had a slight tangy taste from the olive oil but all and all it was an OK dip. Next time I might use a little less olive oil and actually because I cut the steaks into thirds and just used a teaspoon of sauce on each plate, the ingredients for the sauce could be cut in half. We had plenty of sauce left over but no more steak. This sauce might not be for everyone. I know dad didn't like it (but I'm not surprised there), mom said it was really good and I just thought it was OK. I would probably make it again but it's not something I'd make a lot. Still, it could be a nice dressing for salad or even as a dip for vegetables. The olive oil taste wasn't overpowering it was just a little surprising. We cut the steak into pieces and dipped it like the sauce was ketchup so if you do that it's fine, but I recommend going ahead and making it and trying it and if you don't like it then obviously don't make it again.

Recipe:

1 (1/2 pound) skirt steak, cut cross wise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 tablespoons chopped fresh oregano
1/2 teaspoon dried hot red pepper flakes
1/4 cup fresh lime juice
2/3 cup olive oil

Heat a pan over medium-high heat until hot then lightly oil. Pat the steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (I just sprinkled each side with salt and pepper and didn't worry about measuring). Grill the steaks, turning them over occasionally, 2 to 8 minutes total for medium-rare depending on thickness of meat and longer if you want your steak cooked a little more. Transfer to a platter and let stand 5 minutes. While steaks are grilling, puree the remaining ingredients with 3/4 teaspoon salt in a blender until smooth (I got all the ingredients in the blender ready before I started cooking the steak because I know chopping the oregano, parsley and garlic cloves would take longer than cooking the steak). Serve steaks with the sauce.