Chimichurri Steak

1. Vinegar - Can be substituted with sherry vinegar or other mild vinegar. Don't use balsamic or normal white vinegar - too harsh.

2. Salt - There is not that much salt in the Chimichurri Sauce, the assumption is that it's served with a well seasoned steak.

3. Best steak for Chimichurri Sauce - in South America, cuts such as flank, flat iron and skirt are popular for serving with Chimchurri Sauce because they have really great beefy flavour that pairs so well with this fresh, zingy sauce.

However, Chimichurri will pair beautifully with ANY steak!

4. Slicing Steak - Chimichurri Steak is traditionally served sliced. No matter what steak you use - but this is especially important for skirt, flank, baguette, flat iron and similar South American cuts, ensure you slice thinly against the grain.

To do this, place the cooked steak in front of you and you'll see the fibres running in one direction. Cut directly through this fibres. See photo below. This ensures every bite is beautifully tender.

5. Storage - Because Chimichurri sauce has raw garlic in it, it should be consumed within 3 days, for food safety reasons. Can be frozen too - thaw then use!

6. Nutrition per serving, assuming 4 servings, flat iron steak, and that all sauce is consumed.