Argentinean Mixed Grill


For the chimichurri:
  • About 1/2 cup extra virgin olive oil (EVOO)
  • About 1/3 cup red wine or sherry vinegar
  • Juice of 1 lime or 1/2 lemon
  • 4 fresh bay leaves
  • 1 small red onion, coarsely chopped
  • 1 sweet bell pepper, coarsely chopped
  • 1 Fresno or other red chili pepper, seeded and coarsely chopped
  • 1/2 cup flat leaf parsley
  • 1/4 cup cilantro (optional)
  • 2-3 small sprigs oregano
  • About 3 tablespoons thyme
  • 4 cloves garlic, finely chopped or grated
  • Salt and pepper
For the mixed grill:
  • 2 pounds flank steak or flat iron steaks
  • Extra virgin olive oil (EVOO)
  • Salt and pepper
  • 1 pound jumbo shrimp, butterflied
  • 1 pound Merguez or other spicy sausage
  • About 1 teaspoon each paprika, cumin, coriander
  • Fresh lemon and/or lime juice
  • Warm crusty bread
  • Oven-roasted tomatoes
  • Arugula or mixed greens

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