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.

Steak:

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.

Chimichurri:

1 cup flat leaf parsley (Italian)
1/2 Cup mint leaves
2 TBS thyme leaves
Optional:
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

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