So who's got a recipe to share? Here's one from 2008 Food and Wine:
Chimichurri Beef
1 pound beef sirloin
Coarse sea salt
For the Chimichurri Sauce
2 large white onions, finely chopped
1/2 cup finely chopped parsley
2 teaspoon finely chopped fresh thyme
4 tablespoons finely chopped garlic
1/2 cup white vinegar
1 cup olive oil
Salt and freshly ground black pepper to taste
For the Mashed Potatoes
2 pound boiling potatoes, peeled and quartered (4 small russet potatoes)
1/4 cup unsalted butter, softened and cut into small cubes
1 teaspoon finely chopped garlic
1 cup heavy whipping cream
Salt and freshly ground black pepper to taste
1. Prepare charcoal grill for the beef. Peel and quarter potatoes.
2. To make the sauce, combine all the ingredients in a blender (do not use mixing bowl) and season to taste with salt and pepper. Set aside.
3. Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain the potatoes and transfer them to a mixing bowl. Coarsely mash the potatoes with a fork, incorporating the butter, garlic, cream and salt and pepper to taste. Set aside and keep warm.
4. For the beef, rub the meat all over with the coarse salt and grill over a charcoal heat for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and then carve into thin slices.
5. If to serve, divide the potatoes and beef among four plates and surf the Chimichurri Sauce on the side.
