Near the end of Architecture School I spent a Semester abroad in Argentina. And it is one of my favorite places I have ever visited. I love the life style of siestas and late night roof top asadas, the Tango, the wine and the steak. On many occasions I enjoyed what I thought was the best steak of my life, and then we would go out to another place and was sure this was the best steak ever. They were tender, juicy and full of flavor. I can't say this recipe will replicate the lovely meals we had but the sauce does bring back very fond memories.
For lunch, a few times a week, we would walk down the street from our school and eat at The Green Door. (I actually don't know the real name of this restaurant but it had a lime green door and threshold.) I would order the 'Sandwich de Lomo' and for about $2 American enjoy a wonderful cut of steak between a fresh, oversized, French Baguette. The counter and tables all contained a small container of Chimichurri, to drizzle as much as you wanted onto your sandwich. The steak was great by itself but the olive oil, spices and slight tang from the citrus and vinegar only enhanced the flavor. Enjoy!
1 Cup Parsley, Chopped
1/2 Cup Olive Oil
1 Tbsp Oregano
3 Tbsp White Wine Vinegar
1 Tbsp Garlic, Minced
1/4 tsp Red Pepper Flakes
1 Lime, Zest & Juice
Steak & Green Beans2lbs of Tri-Tip
Salt & Pepper
1-1/2 lbs Green Beans
Combine Chimichurri ingredients in a food process and pulse until well mixed and set aside. (If it sits for too long the oil may begin to separate, just mix it briefly with a fork or whisk.)
Rub meat with Olive Oil, Salt & Pepper and grill on medium high for 5 minutes each side. Remove and check the steak is cooked to your desired level of 'doneness' (Times will vary due to the thickness of the steak).
In a Medium Sauce Pan bring water to a boil (add enough water to cover the green beans by at least an inch). Par-Boil Green beans for 2-3 minutes, drain immediately and drizzle with a little Chimichurri or olive oil.
Serve Steak & Green Beans topped with Chimichurri or placed on the side for dipping. Alternatively Chimichurri can be spread over two pieces of bread and served as a Steak Sandwich. This sauce also goes well with Chicken, Sausages, etc.