Oh, how I learned to love a steak while honeymooning in Argentina.
Chimichurri, you are the secret.
So delicious.
And delightful.
You have brought me to the land of grilled meats.
And my grill-master husband thanks you.
Forever, and beyond.

Head of garlic (~ 10 cloves)
1/2 medium or whole small onion, chopped
1/3 cup roughly chopped red bell pepper
1/2 bunch parsley, leaves and tender stems only, roughly chopped
1 tsp dried oregano
1 tsp dried thyme
1 large bay leaf, crumbled
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground pepper

Gallo Pinto is a stable Nicaraguan dish of rice and beans. It goes great with carne asada for dinner, or with fried plantains and cheese for a hearty breakfast.

Makes a lot. Halve for a more reasonable yield.

• 2 cups small "centroamerica" red beans.
• 1 small or medium onion
• 3 cups (700 ml) chicken broth (could sub in vegetable broth to make it vegetarian)
• 2 cups (350 ml) precocido / parbroiled white rice
• ½ teaspoon (2.5 ml) salt
• 1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto

The Arepa is the Venezuelan staple, and their version of meat-in-bread. They're very filling, if hard to get the flour for. Online, Amigo Foods offers it (Harina P.A.N.), and often you can find it at more Latin-oriented groceries (Austin: Fiesta almost always has it. In DC, I've found it at La Casa Latina on Georgia near Piney Branch and at Caribbean Market II on New Hampshire near Takoma Park)