Instructions: Combine the meat and the marinade ingredients in a plastic Ziplock bag for at least 48 hours.

Cook over a very hot charcoal or gas fire as close to the flames as you can. You can even use a grill basket and rest it on top of the flames. Cook for about 3 to 4 minutes per side allowing the heat to form a crust on the outside of the steaks.

Do not overcook. If you arent sure of the doneness, take a test slice to check. Remember, you can always put it back on, but if its overcooked, its history!

Serve thinly sliced across the grain and accompany with Chimichurra sauce.

This recipe yields 6 servings.

Comments: This is an Argentine specialty. Our favorite cut is flank steak, but beef tri-tips trimmed of excess fat work well, as do various types of game, including elk, moose and deer.

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