Grilled Flank Steak with Chimichurri Sauce

Serve with St. Supéry Petit Verdot

Chimichurri sauce is a classic grilled beef accompaniment that originated in Argentina. It is also great with chicken or fish. You can substitute cilantro for the parsley if you prefer.

For the sauce:

1 cup flat leaf parsley leaves – also known as Italian parsley
4 cloves garlic – peeled
2 tablespoons fresh oregano leaves
1/3 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and pulse until well combined but not pureed.

For the steak:

2 -3 pound flank steak (or skirt steak)
Salt & freshly ground black pepper

Remove the meat from the refrigerator about 30 minutes before grilling.  Season liberally with salt and pepper& grill over hot coals to desired doneness. Serve with Chimichurri sauce.

Serves 4