Chimichurri with beef

So i love to marinate cheap meat bought from the store and turn it into something delicious.

One of my assured recipes is to take the meat, slice it into your desired sizes. I tend to grill, well, most anything; so if it was a piece of flank or chuck, i would cut it in half, such that you end up with sheets of meat. Next i place it into a a large freezer bag, then add a thinly sliced onion. Now i must also add that i am very particular about slicing anything as thinly as possible. Maybe its because in high school physics the only concept i truly understood was surface area, such that any increase in it (dependent on HOW many times you can slice a veggie/fruit) will inevitably lead to an increase in its contact with your marinade/meat etc. Or maybe its because i think my knife is a badass and i just love slicing things as thinly as possible. but whatever. the point is, i cut the onion as thinly as possible. Include one lemon squeezed lemon per 1-1.5lbs of meat, then enough soy sauce such that the meat is just covered (don't douse it with soy sauce). Another way of determining your ideal proportion is to mix the lemon and soy sauce separately, and mix it dependent on taste (to each his own, right). add a little pepper, and sometimes I also add garlic, depends on how you feel!

Let sit overnight. in the morning, invert the bag.

Now 1.5hr before food goes on the grill, prepare the chimichurri rub. if you look this up on the internet, you will see tons of versions, styles. it is an incredibly versatile marinade, although after testing it, ive found it works fantastic with beef, not so much with chicken, and decent with pork. but i would definitely call this a beef rub.

2tblspn of:
oregano
basil
thyme
(parsley, though i've never used this, AHEM kath :)

1tblspn of:
summer savory
paprika
garlic
kosher salt
crushed black pepper (i use a little less of this, mainly because i reserve most of my spice in the form of cayenne pepper. which is just MAGICAL)

1tspn of:
crushed red pepper
and maybe half a tspn if cayenne, be liberal!

mix quickly, then add 2:2 tblspn of vinegar:water and let the mixture rehydrate for 15' RT. make sure to mix what little liquid you add-in thoroughly. i am usually anti-vinegar, but in the end it is all about solubility. you add in a mixture of water (wherein some spices/flavors are soluble) and vinegar (same concept) and by letting the rub rehydrate, you are pulling out of the spices a liquid mixture of their flavors. after 15', add in 3tblspn of olive oil (wherein even more flavors insoluble in the previous two solvents come out!) mix throughly. I will then generously rub the mix onto the meat. and i mean GENEROUSLY. Let sit for one hour in the fridge.

During grilling, try to avoid pouring beer on the meat. it is one of my favorite things to do while grilling, maintains the moisture of grilled meats, but in this case you end up just washing off the seasoning. The beauty of this rub lies in that it burns, and burns really easily. however, if packed generously on top of the meat, you end up burning mainly the rub, and not so much the meat. thus what you end up with is charred carne asada with all the smoke and flavor of the rub but with the tender moisture achieved by the overnight marinade not to mention two very different flavors on the inside and outside of the meat.

suggestion: most definitely GO.