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It's claimed that Argentina is second to the U.S. in consumption of beef.  The U.S. has 250 million people.  Argentina has 35 million.

Chimichurri - Parsley Garlic Sauce
This pesto-like sauce for meat is bright green from flat-leaf parsley and pungent from lots of garlic. Try it with grilled steak.  Some people vary their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies.

1 large bunch of fresh flat leaf parsley, washed, stemmed and dried
8 cloves garlic, peeled (This is ALOT of garlic.  Use less if you will be in close quarters with others tomorrow.)
3 tablespoons minced onion
5 tablespoons vinegar (use whatever variety you like), or more to taste
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 teaspoon to 1 teaspoon hot pepper flakes, or to taste ( I use dried crushed chipotle or ancho chile)
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Finely chop the parsley and garlic. Add the onion, vinegar, salt, oregano, pepper flakes, and black pepper. Whisk the oil in a thin stream.  Correct the seasoning, adding salt or vinegar if needed. Makes 2 cups; enough to serve 6 to 8.

Matambre
'Matambre' means 'kill hunger' in Spanish.

2 two-pound flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1 to 3 cups cold water
1/2 pound fresh spinach; washed, drained, and trimmed of stems
8 carrots, peeled and cooked, 6 to 8 inches long
4 hard boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
Ground black pepper to taste
1 Tablespoon coarse salt

Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch of the opposite side. Pound the steaks between plastic wrap to flatten them further. Trim of all sinew and fat.  Lay one steak cut side up on a 12"x18" jelly-roll pan. Sprinkle with half the vinegar, half the garlic, and half the thyme. Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme. Cover and marinate for 6 hours at room temperature, or overnight in therefrigerator.  Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches. Pound the overlapping area to join them securely. Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart. Place the egg quarters between the carrots. Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper. Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder. Tie at 1 inch intervals. Place the matambre in a large casserole or roasting pan along with the beef stock. Add enough cold water to come a third of the way up the roll.  Cover tightly and bake at 375° for one hour. To serve hot, remove the matambre to a cutting board and let rest for 10 minutes. Remove strings and cut into 1/4 inch slices. Moisten with a little pan liquid, which can also be served on the side. Alternately, press the matambre under weights until the juices drain off, refrigerate thoroughly, and slice as above. Serves 8 to 10.

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