Here, minimal works best: we grilled up a cut of steak with just salt and pepper, and blended up a traditional Argentinian steak sauce, called chimichurri.
If you’re a purist (and usually we are!), you’ll want to serve this excellent dish simply, on a plate with a knife and fork for each guest. Otherwise, do what we did for leftovers, and chop up the steak for a green lunch salad. Toss the chimichurri over the whole thing, and you’ve got spring salad in a snap.
1 pound London broil steak, trimmed
Sea salt and black pepper, to taste
2 cups fresh parsley (or a combination of parsley, basil, and/or cilantro)
1/2 cup Italian Blend Olive Oil
1/4 cup fresh lemon juice
Preheat grill or broiler. Season both sides of steak generously.
Place on lightly oiled grill and cook until cooked to desired doneness, about 3 minutes per side for medium-rare. Remove and transfer to a cutting board to rest 5 minutes.
Meanwhile, prepare the chimichurri: Puree remaining ingredients in a food processor until smooth.
To serve, slice steak against the grain on a thin diagonal. Serve with sauce. Or, to make into a salad, slice and chop steak. Combine with fresh salad greens, toss with sauce, and serve immediately.