3 carrots, medium, peeled and cut up
3 tomatoes, quartered
1 celery stalk
2 1/2 to 3 pounds sirloin or flank steak (about 12 servings)
3 garlic cloves, peeled
1 green bell pepper, deseeded
1 lemon, unpeeled and quartered
2 cups salad oil
1/3 cup dry red wine
1/3 cup red wine vinegar
2 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
4 lbs. Yukon Gold potatoes, peeled, cut into 1-inch chunks
1 stick butter
1 cup heavy cream, heated
2 1/2 cups (10 ounces) Wisconsin gorgonzola cheese, crumbled
1/2 cup chives, chopped
Place steak into a large bowl. To make Chimichurri sauce, combine carrots, tomatoes, celery, garlic, pepper and lemon in food processor; process until finely chopped. Add the salad oil, red wine, red wine vinegar, salt, red pepper and black pepper and process just until mixed. Pour half of the sauce over the meat, cover and refrigerate at least 1-2 hours or overnight. Reserve and refrigerate remaining sauce.
Place potatoes in saucepan; cover with water and bring to a boil. Add salt. Cook 15 minutes or until tender. Drain. Return potatoes to saucepan and place over low heat until dry. Shake and stir until potatoes are floury. Turn heat to very low. Mash potatoes. Beat in the butter and cream. Mix in 1 cup (8 ounces) of the gorgonzola.
Remove meat from sauce and discard sauce. Transfer the reserved sauce to serving bowl. Grill meat to desired doneness. With sharp knife cut into thin diagonal slices across the grain. Spoon potatoes onto serving plate; top with meat slices and serve extra sauce on the side. Top potatoes with remaining crumbled gorgonzola and chopped chives.