CHIMICHURI

(This picture is for my sweet Terry - she loves cows!)
Steaks, I enjoy eating flank steak - weird piece of meat (easier to find than skirt steak which I like even better) They are both from the same area between the ribs and hip. The skirt steak though is the diaphragm muscle so if not cooked properly it can be tough. So grill it and serve it with chimichuri sauce.

CHIMICHURI
Ingredients:
8 cloves garlic, minced
1 teaspoon oregano
1 bunch parsley, minced
1/3 C vinegar, red wine
2 teaspoons paprika
½ teaspoon cayenne
½ teaspoon salt
¾ C olive oil

Method
Add first set of ingredients and blend together in a food processor. (i prefer not to puch the paprika - i don't remember the original one tasting of paprika and so omitted it plus i really enjoy the green color!)
Remove to a bowl. Stir in oil. Let stand for at least ½ hour. Serve with grilled meats.

The first time i ate this was in an Argentinean restaurant in Jackson Heights New York. By the time the waitress delivered my steak i had eaten the chimichuri 'dressing' with the warm bread they served!