Steak with Chimichurri Sauce

For years, I've been wanting to try chimichurri sauce, a traditional Argentinian garlic herb sauce served with steak. I finally had the get-up-and-go this past weekend to actually buy the ingredients, and Sean and I had a great little steak lunch before he went to work Sunday.

Chimichurri packs a lot of flavor, not to mention steak with this sauce would satisfy most folks' diet restrictions. It's super easy to make, and you don't even have to have a food processor, but it would be a good idea.

You'll need:

• Parsley leaves
• Cilantro leaves
• Minced garlic
• Red wine vinegar
• Olive oil
• Cumin
• Crushed red pepper flakes
• Salt and Pepper

I honestly just eyeballed all the ingredients and put them in the blender. Honestly, a food processor would work much better, but I don't have one. Then I remembered I could do it old-timey style.

So out came the mortar and pestle! I ground the ingredients, and then served the sauce from the mortar.

I served it with a strip steak. Traditionally, it goes great with skirt steak, but my grocery store didn't have that cut readily available. Sean, also, does not really grasp the concept of slicing thinly.

But none of that matters, because steak + chimichurri sauce = flavor explosion. It was seriously really good, and I'm planning on serving some variant when I host South American-themed wine club.