Kicking Steak up a Notch...

The night before Laura Lee and Russ headed back to college, we decided to have "Steak Night." Tricia will put some nice steaks in a super-hot, black cast iron skillet with some butter and in no time at all we'll have an enjoyable meal.  We never use steak sauce and are just content with the flavors of butter, salt and pepper.

Occasionally we like to add some zing to the steak, though, and tonight we made a Chimichurri Sauce.  Chimichurri is a green sauce for grilled meats that originated in Argentina.  We picked a cup of fresh Italian parsley from the garden and 1/4 cup of fresh oregano leaves from the patio.  I also chopped up a medium white onion.

The base of chimichurri

I put the parsley, oregano, and onion into the food processor along with some ground thyme, one clove garlic, one piece of stale bread, 1/8 cup of red wine vinegar, 1/4 cup of extra virgin olive oil, salt, pepper and Parmesan cheese.

About to mix it all up

We put the top on the processor and chop it all up.  It's as easy as that!  Using a spoon/spatula we put it all in a serving bowl and bring it to the table after tasting it. It has an "herby," zesty, flavorful pow to it. 

Completed Chimichurri Sauce

I take a serving spoon and place a large dollop of chimichurri on top of my steak. 

Freshly made chimichurri atop my steak

I find it really enhances the flavor of a good steak.  We don't make it all the time, but every once in a while we'll mix up another batch of chimichurri to liven up the taste buds.