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Dine
I'll have some more ...
By CHRIS SHERMAN
Published December 15, 2005
Chimichurri sauce.
There's nothing better or simpler on a grilled steak than Argentina's chimichurri: parsley, garlic, vinegar, oregano, salt and pepper and as much olive oil as you want. Some add red peppers, cilantro, mustard or thyme, but the green freshness of parsley, tart vinegar and kicky garlic are the only flavors a charred rim of beef fat really wants. Wish I could find it in more steakhouses.
[Last modified December 14, 2005, 11:59:30]
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