In Argentina, grilled meats hardly go without chimichurri “green goddess” sauce. I love the versatility of this sauce because besides also being a fantastic marinade, it tastes great on a crunchy green or tomato salad, and is also delicious on grilled flatbread, even over eggs in the morning 🙂
The tart acid and slight heat in the sauce brighten up the grilled meat and just keeps you coming back for more. This recipe should be enough for dinner for 4 people or 3 lbs. of flat iron or skirt steak.
2 cups Italian parsley
6 cloves garlic
1 tsp lemon
1/3 cup red wine vinegar
1 cup or more olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup fresh oregano
1/4 cup fresh spearmint or mint (optional)
1 tsp crushed red pepper (or more)
Combine all ingredients in a blender to make a paste. I like my sauce a little thiner than Italian pesto sauce.
Marinate 2-3 lbs. skirt steak or flat iron steak over night. Reserve the other half for serving. Remove the steak approximately 30 minutes before grilling. Grill to medium rare. Watch the meat just disappear! Enjoy!