Chimichurri is a wonderfully aromatic Argentinian sauce that is often used as a marinade or served alongside grilled beef. I prefer the latter as I find it perfectly accompanies the steak without masking the steak itself.
The recipe below is just one variation of chimichurri, I love that this one uses a combination of aromatic herbs to tempt the palate.
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Every cook has performance anxiety at some point in time. Whether you are cooking a special holiday meal, have a big crowd over, or cooking with expensive ingredients - we have all had visions of smoke pouring from the oven door or cutting into a raw turkey at one point or another.
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By day, Gav is VP at a software company. By night he is busy cooking up a storm, exploring culinary adventures, watching copious amounts of Food Network, drinking a nice red wine, training for half-marathons, playing endless amounts of hockey, and being a dad to three awesome taste-testers—not necessarily in that order.
You can find Gav on his food blog—Grill Interrupted—where he takes a break from the busy to jot down some recipes. He is always on the lookout for new foods to experiment with and new ways to get the kids helping out behind the counter.
Follow Gav on Twitter: @gavmartell
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