Argentine Rib-eye with Chimichurri

[traveltoad]

* This recipe is not my own, I stole it from the Summer 2008 issue of Overland Journal. *

Rib-eye: Choice or Prime, aged for three to four days in the refrigerator. Add liberal amounts of sea salt to both sides. Grill over a hot bed of coals and mesquite chips (if necessary, soaked in water). Typically five to seven minutes per side, turn only once.

Chimichurri Preparation:
1 bunch of fresh parsley, minced
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice from one lemon wedge
1 teaspoon coarse black pepper (fresh ground preferred)
1/2 teaspoon sea salt

Mix contents in a bowl and let sit a few hours in the fridge for the flavors to bland and enhance. Use as a topping for steaks after they are cooked.

My own notes and comments:
*I did not use the mesquite chips and it was great without them.
*I prepared the Chimichurri at home and left it in the Engel for the trip to that evening’s camp site.
*After turning the steaks put some of the Chimichurri on top of the steaks. After removing from the fire put a bit more on and cover them in foil to rest for a few minutes.
*The left over steak was sliced thinly and put back into the Engel. Steak slices, Chimichurri and some lettuce wrapped in a tortilla made a great (and quick) trail lunch the next day.

[toms]

Sounds great Aaron. I want one of those next trip!

How come I only got an egg salad sandwich from you for lunch on the last trip?
But of course, it was the best egg salad I ever had and I would not have had time for any lunch otherwise!

[cruiserlarry]

Sounds good to me...

Well, I'm ready to eat - who's doing the cookin'

[gon2srf]

Sounds like a great marinade to me.

[taugust]

How's this for coincidence? This recipe was mentioned on the last net on cooking. Also mentioned that night was the cooking website epicurious.com. A couple days ago, I went to the website for the firt time and looked under most popular recipes. There on the page was a different version of this recipe.