I got this recipe from our dear friend El Che, Lorenzo, He is back in Argentina but wow could he grill and barbcue meat. Argentinians are famous for their grilled Parillada. A combination of grilled meats and sausages that are cooked to prefection and served with chimichurri sauce. You have not eaten barbcue until you have eat Parillada Argentina, Agentinian barbcue. This Chimichurri sauce is what the Argentinians use to put on their barbcued meats and sausages after removing them from the gril. The taste is excellant. Here I have put it on my Churassco or as you would call it grilled skirt steak. Delicious. Enjoy
In a small saucepan add 1/4 cup olive oil, next add the parsley, garlic, shallots, oregano and saute for about three minutes. Add 1/2 cup water, salt, red pepper flakes, black pepper, cover and over a low flame let simmer for 15 minutes uncover at the end of 15 minutes add the rest of the olive oil mix well.
Next add the vinegar, lemon juice, taste for salt you may want to add a little more. Stir well and serve in a bowl next to your grilled meats or chicken. Everybody can just spoon some over their meat or chicken. If your like you can add more chile flakes some people like their Chimichurri a little more hot and spicy. Delicious Enjoy
After seasoning your skirt steaks with, garlic powder, black pepper and salt grill over hot coals or under the broiler for about 4 or 5 minutes on each side. Take out skirt steak and serve with Chimichurri sauce over it. The Argentinians do not marinate their meats overnight. They like the real taste of the meat and only season with salt and pepper and garlic. Its after the meat has been grilled that they season with the Chimichurri sauce. Enjoy