If you are looking for a way to add a lot of flavor to steaks, chops or fish Chimichurri sauce is an excellent choice. You can use any leftovers on eggs or even as a marinade. I use skirt steak or a sirloin flap because NY strips or Rib-eyes can stand alone pretty much. When cooking skirt steak or a sirloin flap they cook fast about 3-6 minutes per side for medium rare.
2 pounds of skirt steak or sirloin flap 1/2 inch thick
2 1/2 teaspoons whole black peppercorns
2 lb skirt steak (about three 1/2-inch-thick pieces)
1 tablespoon coarse sea salt
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
While grill is heating, coarsely crush peppercorns with a mortar and pestle.
Pat steaks dry with a paper towel and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack, cook 5 to 6 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, covered with foil, 5 minutes. Thinly slice steaks on the bias.
Place all the ingredients for chimichurri sauce in bowl and mix together well.
NUTRITIONAL VALUE per 6 oz steak and 1 tablespoon chimichurri sauce; calories 458.73; carbohydrates 39g; fat 30.29g; protein 46.14g