I’ve tried several chimichurri sauces but this is my favorite, probably because of the smoky cumin influence and other bold flavors.  The original recipe calls for skirt steaks but I’ve also had it with flank steak and hangar steak. 

Grilled Steak with Chimichurri Verde

Serves 4

1 cup minced flat leaf parsley
1 cup virgin olive oil
3 Tbls. Spanish sherry vinegar
1 1/2 tsp. cayenne
6 garlic cloves, minced
1 1/2 tsps. ground black peppercorns
2 tsps. ground cumin
1/2 tsp. salt
2 (1 lb.) skirt steaks

Combine parsley, oil, sherry vinegar, cayenne, black pepper, cumin and salt.  Pour 2/3 of the mixture into a large sealable plastic bag and add the steaks.  Turn to coat the steaks well with the mixture and chill, along with remaining sauce for 3 hours.

Remove the steaks from the marinade and let the excess marinade drip off.  Grill to your desired temperature.  Let rest for 4 minutes and serve with the remaining chimichurri sauce.