2 cups fresh parsley
1/4 cup plus 2 Tablespoons extra virgin olive oil, divided
1/4 cup water
1 teaspoon dried oregano
3 Tablespoons fresh lemon juice
2 small cloves (or 1 large clove) garlic
1 teaspoon plus 1/2 teaspoon salt, divided
1/2 teaspoon pepper
1 1/2 pounds sirloin steak, cut into 1-inch pieces
Place the parsley, 1/4 cup of the olive oil and all the water, oregano, lemon juice, garlic and 1 teaspoon of salt in a blender.
Blend until you have a smooth, green sauce.
Place 1/4 cup of the sauce in a gallon-size baggie.
Reserve the remaining sauce, in which you will dip the cooked steak, in a small serving bowl.
Sprinkle the steak with the remaining 1/2 teaspoon of salt and the pepper.
Place the steak pieces in the bag containing the 1/4 cup of sauce from Step 1
Seal the bag and turn the mixture around to thoroughly coat all the steak pieces with the sauce.
Let the steak pieces marinate in the bag, refrigerated, for 30 minutes. (I did mine longer)
Heat the remaining 2 Tablespoons of olive oil in a large nonstick skillet over medium-high heat. Working in small batches to avoid overcrowding and to allow room for turning, add marinated steak pieces to the pan and cook for approximately 3 to 4 minutes for medium-done meat.
Turn the steak pieces with a spatula or tongs as they are cooking, until the steak is evenly browned on both sides.
Remove the steak pieces as they’re done and place them on a serving dish.
Serve the steak with the reserved dipping sauce from Step 1.