I made the incredibly non-strategic decision to travel to Buenos Aires while 10 weeks pregnant. The Malbec made me mewl and the scent of the fire tinged steaks at the parrillas were torture. As soon as we came home and I could face meat again, I returned to chimichurri, that great sauce for steaks and things that come off the fire. This one uses the zip of fresh herbs and some orange zest and chilli for pep. I like it with grilled flank steak- but it's also terrific over grilled chicken.

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