I've always been a steak lover, especially when it's topped with homemade chimichurri. It adds freshness and zing to grilled meats, chicken or fish, and the sauce can be made a day in advance.
In Brazil, Argentina and many other countries in South America, chimichurri is as common as ketchup is to Americans. My cousin Kat is from Brazil, and taught me how to make the BEST chimichurri, so forget all the other recipes out there, this is it! You can double or triple the recipe if you're feeding a crowd. Serve this with grilled corn or a salad on the side and you have yourself a meal!
Flank steak is a great lean beef option for grilling, I make a quick rub and slice it thin across the grain just before eating. If you want to make the chimichurri sauce a day ahead, leave it refrigerated, then before serving bring it back to room temperature.