Steak Wraps with Chimicurri

The Argentinians are the world's largest consumers of beef. Really? Really. The average Argentinian eats about 150 pounds of beef a year. So naturally they know a thing or two about how to cook it and what to serve with it. A good example of what to serve with beef is chimichurri, a sauce made from primarily with fresh parsley, garlic, lemon juice, shallots and olive oil. There are dozens of variations but we like the traditional version the best.

Jim made up a batch of chimichurri this weekend to go with 2 steaks we had in the freezer. Here is a visual list of the ingredients.And the best part of making a chimichurri is that nothing has to be precisely chopped, minced or diced. Just cut everything into big chunks and toss it into a food processor. Give it a good number of pulses until it looks like this.
It's just that easy. Make it early in the day so it has time to let all the flavors meld together.

And, of course, you need to have steak. We had two NY Strips. Cooked to a nice medium rare, we would usually we'd cook them and serve with the chimichurri spooned on top but this time we decided to cook them and slice them thinly and serve with tortillas.

Along with the steak and chimichurri (which is good all by themselves), we added a little sour cream and red leaf lettuce. Roll them up and eat 'em up. And if you're lucky, you'll have leftovers for lunch the next day.

Chimichurri Sauce
1/2 cup parsley leaves
3 tbsp. red vinegar
4 cloves of garlic, peeled
6 green onions, white part and most of the green
(you can also use one whole, peeled shallot)
Juice from one lime
1 jalapeno pepper (seeded if you prefer less heat)
1/4 cup olive oil
salt and pepper to taste

Place everything in a food processor and run it for about 30 seconds. Check it to see if everything is evenly blended. Place in a glass container and refrigerate until ready to use.