Marinade

In a food processor, thoroughly mix all of the Chimichurri ingredients with exception of 2 teaspoons of salt and 1/2 teaspon of pepper. Season the steak with 1 teaspoon salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag. Refrigerate at least 4 hours.

RESERVE PART OF THE CHIMICHURRI FOR SERVING ON STEAKS

Steaks

Preheat your grill to high. Grill NY Strip steaks for 5 to 6 minutes on each side for medium rare. 145 degrees internally.

or

For Flank Steak

# Preheat a grill or oven to 350F - medium heat.

# Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.

# Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.

# Cook for 6 minutes on the first side.

# Rotate the steak 45 degrees and cook another 6 minutes.

# Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.

# Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.

# Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.

Serves 4

wine suggestion

Cool climate, medium-weight red; for example, Bordeaux from France. Spicy blockbuster red; try California or Washington State Merlot.

* The Scotch Bonnet pepper is one of the hottest peppers on the market. You may substitute any pepper to suit your taste.