Chimichurri Sauce

Another place I would like to visit is Argentina, particularly Buenos Aires. Called by some the Paris of South America, its wide boulevards and Beaux Arts architecture seem especially romantic to me.  Of course, beef and red wine are hallmarks of Argentinian cuisine. Lately, I’ve enjoyed Argentinian Malbecs as a value-based alternative to inscrutable Bordeaux or overpriced quality California wines. As for steak, we have seen an explosion in popularity of the grilled flat steak and it’s easy to see why.  These cuts, whether called London broil, flatiron, flank or hanger steak, are affordable and easy to prepare. There are many rub and marinating recipes, some based on soy, others inspired by the spices of certain regions. But this past weekend, I wanted something different, something fresh, something easy. I chose a chimichurri green sauce, which is quick and easy to prepare and requires no advance marinating of the steak. The heart of a chimichurri sauce is parsley, onion, oil, garlic and pepper flakes. I also like to add cilantro and lime juice to brighten the flavor. Others will add oregano, which I think would overpower these flavors, or cumin, which while cumin is my favorite spice, is not where I want to go with this. As always, feel free to adjust to your tastes, but be sure to prepare the sauce before starting the steak to give it time to sit and marinate in its own flavors.

Ingredients:
½ cup olive oil
2 tbsp white wine vinegar
½ cup parsley chopped
½ cup cilantro chopped
1 yellow onion chopped
1 tbsp garlic minced
½ tsp red pepper flakes
1 tsp salt
½ tsp pepper
juice of one lime

Directions:
Whisk together the olive oil and vinegar. Mix in the parsley, cilantro, onion, garlic, red pepper flakes, salt and pepper.  If you desire a smoother sauce, blend in a food processor.  Allow the sauce to marinate for ½ hour.  Stir in the lime juice and serve ladled over grilled steak cut into strips.