Instructions: In a food processor, finely chop the parsley and garlic. Add the carrot, olive oil, vinegar, water, oregano, crushed red pepper, 1 teaspoon of salt and 1/2 teaspoon of black pepper and process until blended.

Light a grill or preheat the broiler. Generously season the steak with salt and pepper and grill over a hot fire or broil for about 4 minutes per side for medium-rare. Serve the steak with the chimichurri on the side.

This recipe yields 4 servings.

Wine Recommendation: Grilled beef points to a substantial red, but the sharp sauce narrows the choice to a red with a youthful bite of its own. Go for a Chilean Cabernet, such as the 1996 Montgras Reserva or the 1994 Cousino Macul Antiguas Reserva.

Comments: Chimichurri, an assertive blend of garlic, parsley, vinegar and crushed red pepper, is Argentinas national steak sauce. The sauce turns up throughout Latin America-at roadside barbecue stalls and in pricey steak palaces, as far south as Tierra del Fuego and as far north as Miami. Here it is paired with well-marbled, full-flavored skirt steak, a cut of meat much loved by Miamis Latinos. Dont be alarmed by the seemingly enormous quantity of garlic; the parsley acts as a breath freshener.

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