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Photo by Erich Boenzli

It's the hottest time of year and I'm craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It's a perfect tie, with both sides shining bright.

1 lb hanger steak
1/2 c extra-virgin olive oil
2 Tbsp red wine vinegar
1/2 c flat leaf parsley
2 Tbsp sage
2 Tbsp oregano
1 small shallot
2 cloves garlic
1 habanero pepper
Maldon sea salt
freshly cracked pepper
2
Nutritions

Calories
253

Sodium
1726mg
71% DV

Fat
5g
8% DV

Protein
30g
60% DV

Carbs
18g
6% DV

Fiber
5g
23% DV
hispanickitchen.com

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See the full directions on my site
Serve these dessert empanadas when you want to wow your guests. The sweet dulce de leche and white chocolate balances nicely with the tart strawberries.

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