Churrasco with Chimichurri

I have always thought the title of this dish, Churrasco with Chimichurri, sounded sooo exotic. And difficult. Plus having never been a huge steak eater, it never really crossed my mind to make it.

I am now married to a beef eater. Not major, mind you, but once a month or so Bo loves steak. And I am learning to love it too. With the help of recipes like this one. Which by the way, was very easy!

Daisy Martinez can do no wrong. I swear! Every one of her recipes I make turns to gold - or as Bo says Honey, you've outdone yourself!" If only he knew I have no special powers. I just know how to read a recipe.

I am jealous of Daisy - she and her family travel to a different Latin country every Christmas to sample the cuisine, collect recipes and talk to the locals. I want a job like that!

Enough of my longings. On to the recipe. Full the richness of garlic paired with the tang of parsley, chimichurri complements flank or skirt steak, cuts that usually need added flavor.

So, this weeks lesson is this: Dont wait 10 years to make a dish because it sounds hard. Chances are it isn't.

Grilled Skirt Steak (Churrasco) with Chimichurri (Adapted from Daisy Martinez)

4 skirt or flank steaks, trimmed

Sea salt

Fresh ground black pepper

2 teaspoon(s) onion powder

2 tablespoon(s) white wine vinegar

2 tablespoon(s) extra virgin olive oil

Oil spray

Rub, salt and pepper, onion powder on steaks. Sprinkle with vinegar and brush with olive oil. Grill to taste. Drizzle Chimichurri Sauce over steaks.

Chimichurri Sauce

4 cup(s) flat-leaf parsley leaves

6 clove(s) garlic

1/2 cup(s) (or more, as needed) extra virgin olive oil

1/4 cup(s) red wine vinegar

Salt

Fresh ground pepper

1 teaspoon(s) (heaping) red pepper flakes (optional)

Process parsley and garlic in processor until fine, and scrape out into a bowl. Stir in the olive oil and vinegar, and check for seasoning. Add optional red pepper flakes for a spicy chimichurri.