In honor of Argentina advancing to the #worldcup2026 semis, here’s a tribute to their mother sauce; Chimichurri!!! This is one of my FAVORITES; skirt steak and crispy potatoes with Chimichurri!! This is 17-day aged, Angus Prime from my friends wildforkfoods. They actually sell this in the Chimichurri style already packaged if you like. This outside skirt is OUTSTANDING!!! For the Chimichurri: -In a blender, or mortar and pestle, combine 1 cup flat leaf parsley, 1/4 cup cilantro, 3-5 garlic gloves, 2 teaspoons dried oregano, 1/2 teaspoon chili flakes, 2 tablespoons red wine vinegar, the zest of 1 lemon, half a lemon squeezed, a couple pinches of salt, and some black pepper. Add about a half cup of quality olive oil and blend until smooth. For the potatoes: -Place in a lightly salted pot of cold water, bring to the boil and cook for 25-30 mins, or until a knife easily goes about halfway through. Remove, cool, then slice into manageable pieces. Lightly salt and pepper, and finish ...