Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce

1. 1

   Pour 1/2 cup of the chimichurri into a large resealable plastic bag.

2. 2

   Add the skirt steaks and marinate overnight in the refrigerator.

3. 3

   (Reserve the rest of the chimichurri for serving).

4. 4

   Prepare a hot fire in a grill.

5. 5

   (Prepare the onions while the grill heats.)

6. 6

   Remove the steaks from the marinade and, turning once, grill to desired doneness.

7. 7

   (Because they are thin and have been marinating overnight, they will cook very fast.)

8. 8

   Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper.

9. 9

   Top with the onions and garnish with the olives and parsley.

10. 10

    Serve with the reserved chimichurri on the side.

11. 11

    Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

* Per serving · 4 servings · Values may vary.

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