Chimichurri Sauce

Just a whiff of a sizzling steak on the grill is enough to start your mouth watering, isn’t it? I grill a lot of steak and in summer when my herb garden is in full swing I like to serve grilled steak topped with chimichurri sauce. Chimichurri is to Argentine cuisine what salsa is to Mexican food and what ketchup is to us in the USA.

Chimichurri is s a thick sauce of olive oil, fresh oregano, parsley, cilantro, onion, garlic and spices and it couldn’t be easier to make. Put all the ingredients in a food processor or blender and process it until it’s almost smooth. You can make it early in the day and refrigerate it until you’re ready to wow your family and friends with the bright fresh taste of Argentina.

As for the steak, head over to Meijer and choose your favorite cut of Certified Angus Beef Brand steak. I’m partial to a New York Strip, Ribeye or a flank steak for this recipe. And when it comes to what wine to serve with this dish, keep in mind the old saying that what grows together, goes together. Since steak with chimichurri sauce hails from Argentina, pour an Argentine wine with lots of juicy black fruit flavor, like Shiraz.