Here, minimal works best: we grilled up a cut of steak with just salt and pepper, and blended up a traditional Argentinian steak sauce, called chimichurri.
If you’re a purist (and usually we are!), you’ll want to serve this excellent dish simply, on a plate with a knife and fork for each guest. Otherwise, do what we did for leftovers, and chop up the steak for a green lunch salad. Toss the chimichurri over the whole thing, and you’ve got spring salad in a snap.
1 pound London broil steak, trimmed
Sea salt and black pepper, to taste
2 cups fresh parsley (or a combination of parsley, basil, and/or cilantro)
½ cup Italian Blend Olive Oil
¼ cup fresh lemon juice
Makes 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/grilled-steak-with-spicy-mustard-chimichurri