Grilled Steak and Potatoes, Pickled Red Onion Slices, Argentine Sauce
Comments:	This Argentine sauce, called 'chimichurri', is a spiced herb sauce that enlivens beef, chicken and vegetables. To serve hearty appetites, add more meat and vegetables.
Servings:	8 [6-ounce / 170-g steak each]
Ingredients	Preparation
1 red onion, into thin slices then halved 3 tablespoons [45 mL] rice wine vinegar 5 tablespoons [75 mL] extra-virgin olive oil 1 [2 1/2 to 3-pound / 1.13 to 1.4-kg] thick slice boneless top sirloin steak 2 teaspoons [10 mL] oregano 2 teaspoons [10 mL] cumin 2 pounds [900 g] small red new potatoes, brushed then halved 4 large ears corn, shucked then broken into thirds 6 hard boiled eggs, shelled then halved 1 cup [250 mL] drained 'kalamata' olives Salt and ground black pepper, to taste Vegetable oil, for the rack Argentine Sauce 4 cloves garlic, peeled 2 cups [500 mL] fresh parsley leaves 1 cup [250 mL] fresh coriander leaves 1 Jalapeno pepper, stemmed and seeded 3/4 cup [190 mL] extra-virgin olive oil 2 tablespoons [30 mL] fresh lemon juice 2 tablespoons [30 mL] rice wine vinegar 2 teaspoons [10 mL] oregano 2 teaspoons [10 mL] cumin 1 teaspoon [5 mL] salt Black pepper, to taste	For the sauce, mince together garlic, parsley and coriander leaves along with Jalapeno pepper into a food processor. Mix in extra-virgin olive oil, fresh lemon juice, rice wine vinegar, oregano, cumin, salt and pepper. Proceed until pureed then pour mixture into a large glass measuring cup; set sauce aside. To marinate red onion slice halves, into small glass bowl, mix together red onion slice halves and rice wine vinegar. Generously salt and pepper then leave onion slice halves to marinate, stirring from time to time, until softened and turned pink. Coat steak with 2 tablespoons [30 mL] of remaining extra-virgin olive oil, then sprinkle steak with oregano and cumin. Generously season steak on both sides with salt and ground black pepper. Into a glass bowl, mix together red potatoes and 2 tablespoons [30 mL] extra-virgin olive oil. Generously season potatoes with salt and ground black pepper. Arrange corn pieces onto a plate; evenly sprinkle with remaining tablespoon [15 mL] extra-virgin olive oil. Approximately 30 minutes before serving, preheat all barbecue burners to high intensity for 10 to 15 minutes. Coat really clean barbecue rack with vegetable oil, close lid and heat barbecue once more to high intensity. Have some water ready to extinguish any flare-ups. Arrange potato halves, cut sides down, onto really hot barbecue rack. Close barbecue lid; leave potatoes to cook for 5 minutes. Turn over and leave potato halves to cook for approximately 5 minutes more, until fully cooked and golden brown. A sharp knife should pierce the potatoes easily. Transfer potato halves into a bowl and pour in 1/2 cup [125 mL] of the Argentine sauce stirring until well-coated; set aside. Arrange steak and corn pieces onto barbecue rack. Close barbecue lid and grill steak until is well-seared and corn is spotty brown on one side, for approximately 5 minutes. Turn steak and corn pieces over; cook until corn pieces are spotty brown on the other side and steak is done to taste, for approximately 3 to 5 minutes more for a medium done steak, depending on the thickness of the steak. Slice steak sideways into strips. Evenly arrange steak strips, potato halves, corn pieces and egg halves onto 1 or 2 serving plates. Drain then arrange red onion slice halves and olives all over steak strips. Serve, along with remaining Argentine sauce.