I was in another Latin mood last week when I decided to make this recipe. I had a taste in my mouth for that combination of vinegar, olive oil, garlic and fresh herbs that chimichurri possesses and was simply looking for an excuse to make it, and a vehicle on which to consume it. Chimichurri is a traditional, uncooked condiment from Argentina that is used on grilled meats and fish. I could eat it on almost anything.
My inspiration for this came from a dish I’d eaten recently, grilled flank steak with chimichurri, at Cafe Dufrain in Harbour Island. Flank steak can be tough and needs to be marinated for a long time and I wanted a tender, thick and juicy hunk of meat, so I opted for a New York strip instead (my cut of choice). This cut of meat really doesn’t need to be marinated because it’s tender enough already, but I wanted to infuse a bit more flavor before throwing it on the grill. You can use any beer you’d like for the marinade (I used Dos Equis Amber) but I’d suggest a somewhat dark beer, like a Mexican amber beer or a medium ale, nothing too light or fruity. Read the rest of this entry