ARGENTINEAN CARNE ASADA CON CHIMICHURRI

Grilled Steak Skewers with Parsley-Garlic Sauce

15-20 appetizers

1 lb. steak (flank, rib eye, or sirloin), thinly sliced against the grain

Kosher salt

Freshly ground black pepper to taste

15-20 skewers, soaked in warm water

Chimichurri (Yield about 1 ½ cups)

½ cup olive oil, or more to taste

½ cup red wine vinegar

4 garlic cloves, minced

½ yellow onion, small dice

1 bunch flat leaf parsley, washed

1/4 cup fresh oregano leaves, washed

½ green bell pepper, seeded, in cubes

2 bay leaves

1/2 tsp dried chile pepper flakes

¼ cup of water

Kosher salt and freshly ground black pepper to taste

A pinch of sugar

Place all chimichurri sauce ingredients in blender or food processor and puree.  Transfer to a bowl.  Taste.  Adjust seasonings, if necessary.

Marinate steak with about half of the sauce for 4-6 hours or overnight.  Pan roast or grill about 2 min per side.  Serve with remaining sauce.

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