Chimichurri is a very popular South American dish. It is similar to pesto, and it's a great way to enjoy a good steak. The Chimichurri can be used as either a marinade or as a condiment.
chimichurri
1 bunch parsley leaves, remove the stems
4 garlic cloves
1/2 cup extra-virgin olive oil
1 1/2 tablespoon balsamic vinegar
1 1/2 tablespoon red wine vinegar
1 small Scotch Bonnet pepper*
Salt and freshly ground black pepper
4 12-ounce New York strip steaks, about 1 inch thick
marinade
In a food processor, thoroughly mix all of the Chimichurri ingredients. Add an additional 1/2 cup of olive oil if you are using the Chimichurri as a marinade. Pour over steaks and tightly cover. Refrigerate overnight.
steaks
Preheat your grill to high. Grill steaks for 5 to 6 minutes on each side for medium rare.
Serves 4
wine suggestion
Cool climate, medium-weight red; for example, Bordeaux from France. Spicy blockbuster red; try California or Washington State Merlot.
* The Scotch Bonnet pepper is one of the hottest peppers on the market. You may substitute any pepper to suit your taste.
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