Gaucho-style Steak with Chimichurri Sauce

Serves 6

Ingredients:

1 cup Wildly Delicious Cilantro & Chilli Chimichurri Sauce

4 pounds skirt steak, trimmed of excess fat

Olive oil

1/2 tsp ground chilli

Salt and freshly ground black pepper

Brush both sides of steak with oil and season with chilli, salt, and pepper.

Preheat grill barbecue or grill (medium high heat).

Grill steaks 4-5 minutes per side, or until meat reaches desired doneness. Transfer steak to a cutting

board and let meat sit for 5 minutes. Cut the steak on a diagonal and fan slices out on a platter.

Spoon sauce over meat and serve the remaining sauce on the table for dipping.

Grilled Salmon Drizzled with Cilantro & Chilli Chimichurri Sauce

Served over Baby Spinach

Serves 4

Ingredients:

1/4 cup Wildly Delicious Cilantro & Chilli Chimichurri Sauce, plus additional sauce for garnish

1/2 cup fresh lemon juice

1 tbsp fresh basil, chopped

tbsp minced garlic

1/4 olive oil, plus tbsp

Salt and freshly ground pepper

4 (6-ounce) salmon fillets

1/2 lb baby spinach

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

In a small bowl whisk together Cilantro & Chilli Chimichurri Sauce, lemon juice, basil, garlic, oil,

salt, and pepper until thoroughly combined. Set aside.

Preheat grill barbecue or grill (medium high heat).

Brush salmon with olive oil and season with salt and pepper on both sides. Grill 3-4 minutes per

side.

Meanwhile, in a large bowl toss baby spinach with vinaigrette and distribute evenly among 4 plates.

Remove salmon from the grill and place on baby spinach. Garnish with additional Cilantro & Chilli

Chimichurri Sauce.