Chimichurri is a green sauce used to marinate grilled meat like beef, pork or chicken. The herbs infuse a mixture of flavours into the meat, making it tastier. You can even use it as a dipping sauce for the meat and bread. For a spicier dish you can substitute the paprika with fresh red pepper or red pepper flakes.

Ingredients:

1 cup extra-virgin olive oil

2/3 cup sherry wine vinegar

2 tablespoons lemon juice

1 cup chopped flat-leaf parsley

4 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh oregano leaves

3 tablespoons minced garlic

2 tablespoons minced shallots

3/4 teaspoon fresh cracked black pepper

2 1/2 teaspoons kosher salt

1/4 teaspoon Spanish paprika

1 (1 3/4 to 2-pound) skirt steak

To prepare the chimichurri sauce, combine half a cup of olive oil, vinegar, lemon juice, parsley, basil, oregano, garlic, shallots, paprika, salt and pepper in a food processor. Process the mixture for 1 minute and season with salt and pepper. Divide into 2 parts. Set aside. The sauce may be stored in a covered container in the refrigerator for up to 1 week.

Spread chimichurri sauce on both sides of the steak. Place in a ziplock and marinate for 2 hours up to overnight.

After marinating, brush off the excess sauce from the steak. Grill for 6-8 minutes on each side. Once cooked, place it on a cutting board and let it rest for 3 minutes before slicing. Slice into strips.

Serve with bread and the rest of chimichurri sauce.

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