I can only describe the last few weeks as a whirlwind of craziness.  SATs, moving up ceremonies, graduations, senior proms, throw in a couple of birthdays and you get the picture.  Phew.  I'm longing for a lazy day at the pool.  In the mean time some serious power food is in order.  I'm delighted to say my eighteen year old daughter, the one who is graduating, my first fledgling, is a master at the grill who loves a good steak.  A chip off the old block one might say.  Add some chimichurri sauce to the perfectly grilled steak and you have one heck of a good meal that will give you the energy to get through another day of craziness.

Grilled Strip Steaks with Chimichurri Sauce.

I canonly describe the chimichurri sauce as “happy” from the name to thetaste.  It takes about two minutes tomake and positively bursts with flavor. It’s equally good with grilled chicken or fish and can be made a couple of days ahead of time andkept refrigerated.

Chimichurri Sauce.

1 ½ cup parsley
½ cup of cilantro
½ cup mint
1/2 cup of olive oil
3 cloves of garlic
½ teaspoon of redpepper flakes
1 small jalape?opepper, seeded
1 teaspoon of cumin

Zest and juice of alime
Sea salt and freshlyground black pepper

Strip steaks 
1 steak per person if you're feeling hungry, fat trimmed
Olive oil
Salt and pepper

To prepare theChimichurri put all the ingredients into the processor and blitz untilsmooth. Pour into a bowl and refrigerate.

Heat up the grill.

To prepare the steaks,rub with olive oil and sprinkle with salt and pepper.

Depending on thethickness of the steaks and how well you like them done, sear each side for 3-6minutes.  Remember when you remove and cover them with aluminumfoil they will carry on cooking a little - so please don't overdo it! 

Let the steaks restunder the foil for at least 4-5 minutes.  Slice and drizzle over thechimichurri.   

Make sure there isplenty of extra sauce available for dipping.