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.