Steaks are good.
Steaks grilled outside on a hot charcoal fire are better.
But why stop there? Add some serious character to your carne this summer by whipping up a bowl of my Texas-style Don’t-Worry-If-You’re-In-A-Hurry Chimichurri.
Chimichurri is a popular Argentinean condiment, typically made with fresh parsley, garlic, olive oil, and vinegar. I give the recipe a Texas twist by adding lots of fresh cilantro and a pinch of red pepper flakes. For optimal flavor, let the Chimichurri marinate for at least 30 minutes before serving. Then pass a bowl at the dinner table, bring a jar to your next backyard barbeque, or use as a marinade. Whichever use you choose, plan on serving up lots of flavor with very little effort!
1 cup flat-leaf parsley leaves, packed
1 cup cilantro leaves, packed
½ cup extra virgin olive oil
3 tablespoons white balsamic or red wine vinegar
2 medium cloves garlic, peeled
Kosher salt, to taste
Freshly ground pepper, to taste
Pinch of dried red pepper flakes
Place all ingredients into the jar of a blender or food-processor. Blend until herbs and garlic are finely chopped, and mixture is well-combined. Transfer to bowl. Let marinate at room temperature for at least 30 minutes.
To serve, spoon chimichurri sauce over cooked steaks. To use as a marinade, pour over raw steaks, cover, and refrigerate for 1 to 4 hours.
Make-Ahead Tip: Chimichurri can be made up to 2 days in advance. Store, covered, in the refrigerator. Bring to room temperature before serving.
VARIATION: Chimichurri is also great on other grilled meats, such a chicken, fish, lamb, or pork.