Argentinian Beef

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!

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