Time for some meat and (sweet) potatoes! I grilled skirt steak on the barbecue. What made it Argentinian? Chimichurri sauce! I marinated the beef in this concoction of parsley, garlic, rosemary, oregano, tomato, pepper and olive oil. It has a very distinct taste. Very nice!
I served it with oven roasted sweet potato fries and a salad with oranges and red onion. Of course paired with a glass of red wine, a 2011 French Bordeaux. My husband said that he would order this meal again if he had selected it in a restaurant!