Steak with Chipotle-Lime Chimichurri

END SUMMER WITH A BANG

​There’s something special about a Northern Michigan summer day when the smoky smell from your BBQ grill is matched with one of a handful of truly “Golden” days where the temperature is just right and the humidity is low, with a slight breeze. 

When that smell's in the air, you can bet it’s even better with a few good friends, a cold beer in the hand (with a few more in the cooler) and some tasty, charred grub on the way. That smell makes most people wish summer could stick around forever.

But alas, when Labor Day rolls around the days start getting shorter, the regular get-togethers ease up and the good times of summer start feeling like they're slipping away…and maybe they are. But don't worry, there's still time for a few more outdoor cookouts with fire, lots of grub and your friends and family.
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For the 2023 “last hurrah” on the grill let’s add a touch of spice to your flat iron steak or top sirloin steaks.  The kicker in this recipe is the chimichurri, which is originally from Argentina and Uruguayan cuisine. Basically, it’s an uncooked sauce used as an ingredient or as a table condiment for any grilled meat (pork, chicken, poultry, fish, beef) and in this case, grass-fed steak. 

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