- 1 bunch flat-leaf parsley (4 ounce) large stems discarded
- 10 cloves garlic; coarsely chopped
- 1 medium carrot; coarsely grated
- 1 Cup extra-virgin olive oil
- 1/3 Cup distilled white vinegar
- 1/4 Cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper (to 1)
- Kosher salt, to taste
- freshly-ground black pepper, to taste
- 2 pounds skirt steak
- In a food processor, finely chop the parsley and garlic. Add the carrot, olive oil, vinegar, water, oregano, crushed red pepper, 1 teaspoon of salt and 1/2 teaspoon of black pepper and process until blended.
- Light a grill or preheat the broiler. Generously season the steak with salt and pepper and grill over a hot fire or broil for about 4 minutes per side for medium-rare. Serve the steak with the chimichurri on the side.
This dish is commonly known as Churrasco con Chimichurri, and is a widely respected dish that can be served by different chefs in different ways.
Wine Recommendation: Grilled beef points to a substantial red, but the sharp sauce narrows the choice to a red with a youthful bite of its own. Go for a Chilean Cabernet, such as the 1996 Montgras Reserva or the 1994 Cousino Macul Antiguas Reserva.