It's the Salt

I'm still standing after the week-end family siege!  Looking back it felt like one of my favorite Sponge Bob's episode where thousands of sardines visit the Krustry Krab to eat and Sponge Bob comes to the rescue by preparing hundreds of burgers.  As soon as the fish eat, they all rush out into the buses.  I think my family members would agree that the trip was fun, but too short. 

Speaking of, I had stated that I would pick my uncle's brain during the visit to find out his secrets of making a killer Argentinian Churrasco.  Ready with pen and paper to take notes, I was humbled to find out that the only ingredient one needs is salt; preferably sea salt.  Now, the sauce known as Chimichurri is a personal addition to the recipe.  He was kind of enough to make me a huge stash, which is patiently waiting inside the fridge for Waldo's home visit in the next couple of weeks.

Here it goes...

Use flank steaks and add salt to each side prior to placing them on the barbecue or inside cooking iron.  Then, let it cook.

If you are interested in eating the Churrasco with the sauce, here are the ingredients. 

Cut up fresh parsley and garlic, and add oregano and oil to the mixture.  The sauce is then cooked at very low heat for about 10 minutes or so. 

Below are pictures of how the Chimichurri sauce is made.  If you decide to prepare this popular dish, please let me know your thoughts!  Stay tuned for my aunt's famous Arroz con Leche recipe!

Chopped parsley.



Chopped garlic added to parsley.



A success.