Argentinean Carne Asada con Chimichurri

Grilled Steak Skewers with Parsley-Garlic Sauce

15-20 appetizers

1 lb. steak (flank, rib eye, or sirloin),
thinly sliced against the grain
Kosher salt
Freshly ground black pepper to taste
15-20 skewers, soaked in warm water
Chimichurri (Yield about 1 ½ cups)
½ cup olive oil, or more to taste
½ cup red wine vinegar
4 garlic cloves, minced
½ yellow onion, small dice
1 bunch flat leaf parsley, washed
1/4 cup fresh oregano leaves, washed
½ green bell pepper, seeded, in cubes
2 bay leaves
1/2 tsp dried chile pepper flakes
¼ cup of water
Kosher salt and freshly ground black pepper to taste
A pinch of sugar
Place all chimichurri sauce ingredients in blender or food processor and puree. Transfer to a bowl. Taste. Adjust seasonings, if necessary.
Marinate steak with about half of the sauce for 4-6 hours or overnight. Pan roast or grill about 2 min per side. Serve with remaining sauce.