Recipe: Grilled Argentinean Steak with Chimichurri

GRILLED ARGENTINEAN STEAK WITH CHIMICHURRI

Note from source: Call it a slow chili burn. The following versatile marinade adds subtle delicious heat to grilled meats and fish. Use it with chicken thighs or breasts, skirt steak, whole beef tenderloin, salmon fillets or steaks and shrimp brochettes.

4 (8 oz each) Argentinean sirloin steaks or skirt steaks
FOR THE CHIMICHURRI:
1 bunch parsley
2 bay leaves
1 1/4 tablespoons crushed red pepper
6 cloves garlic
1 1/2 teaspoons dried oregano
1/2 cup red wine vinegar
1 1/4 cups extra virgin olive oil
1 tablespoon kosher salt

TO PREPARE THE CHIMICHURRI:
Place all ingredients for the chimichurri in a food processor. Pulse until well combined. Put chimichurri in a glass or plastic container, using as needed. Chimichurri will keep for up to 6 months. Makes 2 1/2 cups

TO PREPARE THE STEAKS:
Prepare a medium hot fire in the grill.

Season steaks with kosher salt. Place steaks on the grill and cook to desired doneness, about 4 to 6 minutes on each side.

Transfer to a serving dish and spoon chimichurri over each steak. Serve Immediately.

Makes 4 servings
Source: Newspaper Clipping