Chimichurri sauce is a popular marinade among Argentine Gauchos (South American “cowboys,” you could call them) who grill in an open barbecue in the Pampas. I was first inspired to make this recipe at a Pampas-style steakhouse after meeting my wonderful pal, Chef Joseph. I couldn’t believe how amazing the steak was, and I was set on recreating it in my own kitchen.
Keep in mind when you’re making this that flank steak grows tender with the help of the chimichurri marinade and cooks quickly. Thank you, Chef Joseph, for all your inspirations and your utmost respect for the human body and soul. You are an amazing person and a totally free spirit. I will always enjoy the memories of your times over at our home and the many stories of your adventures.