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By
Peter KuruvitaAbstract
This dish reminds me of standing around a barbecue in Sydney’s Eastern suburbs with a group of South American friends. Food was the centre of conversation and we would all stand around the barbecue while one of us cooked.
The meat was always served with a fresh and beautiful chimichurri sauce. Skirt steak is now a bit more expensive but still a treat. It is all in the way you slice it – against the grain is a must.