CARNE a la PARILLA (Steak Grilled Over Charcoal) - Nicaragua

The chimichuri is a typical marinade for beefsteaks, introduced from Argentina to Nicaragua, where this recipe has become a standard feature on the culinary scene. It works amazingly well with less expensive cuts of meat if they are allowed to marinade overnight….sirloin worked famously well in our experiments. "Rancho Parado" is the name given to the usual country platter consisting of steak grilled over charcoal, served with rice, red beans & a cabbage salad.

6 beefsteaks, 6 to 8 ounces each, cut thin
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup Chimichuri (see recipe below)