I am LOVING Chimichurri with steak for a fun easy summer BBQ. Works great with skirt steak, flat iron, hanger, even spread on corn on the cobb or in your pasta.
Season with kosher salt and pepper. BBQ on a nuclear hot charcoal or wood fire Seriously, bring out the bellows if you need it – these are thin steaks, you need a char without overcooking. If you have hair on your hands after cooking, the BBQ is not hot enough. Not really – don’t sue me. Just trying to prove a point be safe out there….
Cook to medium rare and let rest. Cut across the grain.
1 cup flat leaf parsley (Italian)
1/2 Cup mint leaves
2 TBS thyme leaves
Any other lighter herbs i.e. sage, basil, etc
2 anchovy fillets (don’t like anchovy? Just get over it. Can you say Umami?)
2ish cloves garlic. More is probably better
2 thai chilies (in america you can use the Fresno or whatever hits your heat level)
1 TBS Honey
4 TBS Extra Virgin Olive Oil
1/2 Cup white wine vinegar
Place all of the ingredients in a food processor and pulse until roughly chopped and combined