I think this a perfect meal for a patio dinner. I made a few adjustments to the recipe from Food and Wine. I used flap iron steak rather than skirt steak as suggested as I think it is a little more tender, but still very reasonably priced compared with more expensive cuts. I also marinated the meat for several hours ahead of time with salt, pepper, crushed garlic cloves, dijon mustard, soy and a bit of olive oil. The most important spice for your meat is always kosher salt — it makes all the difference in bringing out the flavor. I also grilled the meat rather than searing it in a pan. The tomato chimichurri is just delicious and any extra can be used with your eggs in the morning. My boys loved this meal!
Click here for the recipe from Food and Wine.