Argentinians eat chimichurri like Dan eats everything… constantly.
1/3 cup olive oil (or try coconut oil as a tasty alternative)
1/2 cup parsley, chopped
1 tablespoon balsamic vinegar
2 clove garlic, chopped
3 Tbs. Mangia Cajun Dry Rub
1 1/2 pounds flank steak or tri-tip
45 minutes before serving, rub the steak liberally with Mangia dry rub and place in the refrigerator.
Chop parsley and garlic together until finely chopped
Heat grill to high. Combine the garlic, parsley, oil, vinegar, and a pinch teaspoon salt; set aside.
Grill the steak, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes before slicing.
Serve the steak with the sauce, and the secret to chimichurri is not frugality, so go crazy.