Chimichurri-Take 2!

Menu:

Grilled Flank Steak with Chimichurri
Smoked Paprika Grilled Redskins
Romine and Tomatoes Roquefort Vinaigrette (see earlier green bean recipe for dressing)

Last summer I made a grilled flank steak with chimichurri sauce (see Summer on the Deck-July 2009) and we liked the flavors a lot. I decided to try another recipe this time as chimichurri seems to be a bit like pesto—there are many variations on the same theme. This sauce is very pungent so be forewarned! I marinated the flank steak in some of the sauce for a couple of hours first. Then, used fresh sauce to drizzle over when I served the steak.

Chimichurri Sauce:

1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.

Smoked Paprika Grilled Redskins

8 red skins, washed and sliced into ¼ rounds
1 ½ T olive oil
1 ½ t smoked paprika

Whisk olive oil with paprika
Sit into potato rounds
Spread potatoes in center of double sheet tin foil—salt and pepper- and then close up package folding in edges to get a tight seal. Grill about 15 minutes on each side.