This classic Argentian sauce/marinade for grilled meats may be used for chicken as well. It is said to be invented by an Irishman who was fighting for the Argentine army in Argentina's war for independence. The man's name was McCurry but it was too difficult for the Inca soldiers to pronounce, thus it spread as chimichurri and remains to this day.
1 2 1/2 to 3 lb flank steak
1/2 cup olive oil
1/2 cup red wine vinegar
2 crushed cloves garlic
2 Tbsp chopped parsley
1 chopped tomato
1 tsp paprika
1 tsp chopped, fresh oregano
1/2 tsp chili powder
After tenderizing the flank steak, pour half of the sauce over the steak and rub in well. Place in a sealed bag and marinate for four hours or overnight. Grill steak to desired doneness and pour remaining sauce over slices of steak.
