by Lara Miller

As I type this, I am preparing for a camping trip with my family.

Camping is just what we should be doing in the beautiful month of July, right?

Southern California summer, the great outdoors, the hiking, the beaches…

Just me and my four guys and lots of family and friends.

I am a lucky girl…

Except, well, aren’t we sleeping on the ground?

And don’t we have to pay to bathe ourselves and walk pretty lengthy distances to drain the main vein after a couple of beers?

And, let’s be real. I have basically packed up my entire kitchen and cooked for two days because I’m thinking just because we’re camping doesn’t mean we have to eat like sh!t. My crew is going to eat proper despite a few days in the wilderness.

Well, OK, I guess it’s not exactly “the wilderness” considering we got a pretty sweet spot at the Malibu camp grounds. But even if it is Malibu, camping is such a novel thing for me.

My kids love it and my husband loves it, and I guess I love it, to a certain extent. But growing up, my parents never took us camping.

I think I was in the 7th grade the first time I ever even went camping with my girlfriend and her family.

She was one of my best friends and she was from Argentina. All I remember is that there was a lot of The Doors playing, a lot of walking around the campgrounds talking to the other boy campers (ahem) and a lot of beach time.

That was a fun camping trip where I made a lot of great memories. But today, my camp trips are a little different.

I am a mom with three little boys that aren’t remotely bothered by being dirty, rolling around in the dirt, and if I’m being honest, my youngest seems to actually like eating dirt.

He also likes picking up people’s already chewed gum and snacking on that for a hot minute, but that’s neither here nor there. But what I am loving and really appreciating the most about camping these days is making some fabulous camp fare for us to enjoy.

Shocking, I know.

So this recipe I am sharing with you is one I am planning on grilling up with my peeps when we head to Camp Malibu this weekend.

And of course, it’s a little throwback to my Argentine friend who took me on my very first camp trip when I was just a wee lil’ babe.

It’s Argentinian style marinated and grilled steak with a bright and slightly spicy chimichurri sauce.

Chimichurri is a herb and vinegar based sauce that is very popular in Argentina to top on any grilled meat.

My chimichurri sauce is perfectly paired with grilled steak, grilled chicken, and I even like to put it on grilled fish or shrimp when I’m feeling extra crazy.

It’s bright, both in color and taste, fresh, and tangy from the red wine vinegar and the orange juice.

Well, I’m off to finish camp packing, which by the way, is one of the most treacherous things one can do, am I right?

Anyway, I hope you all try this amazing grilled steak and chimichurri sauce.

It’s bright, it’s fresh and it’s tangy, just like you!

griiled-steak-with-chimichurri-sauceFor the Steak

1 – 3-4 pound flank, flap or skirt steak, whatever you fancy

1 large onion

4 garlic cloves

1/2 bunch flat leaf parsley

1/2 bunch cilantro

1 lime, zested and juiced

1/2 of an orange, zested and juiced

1 tablespoon dried oregano

1/2 teaspoon red pepper flakes

1 jalapeño, seeded

1/4 cup red wine vinegar

1/4 cup olive oil

1 1/2 – 2 tablespoons kosher salt

Fresh cracked pepper


01 Put the flank steak in a large pan with high sides or a Ziplock bag.

02 Puree the onion, garlic, parsley, cilantro, jalapeño, oregano, lime zest and juice, orange zest and juice and red wine vinegar.

03 Season with salt and pepper and drizzle in olive oil.

Puree until smooth.

04 Pour over the flank steak, massage it lightly with your hands and put in the refrigerator to marinate for at least two hours, but preferably overnight.

05 Get your grill nice and hot and sear your steak for 7-10 minutes on each side, until you see a nice crust form.

06 Depending on how thick your meat is and how you like your steak cooked is how long you are going to cook that bad boy.

07 My piece of meat was pretty thick so I cooked the first side for 8 minutes and then I turned down the heat to medium high and cooked the other side for another 13-15 minutes, until it was medium rare to medium.

08 Take the steak off the heat, tent it loosely in foil and let rest for at least 10 minutes.

09 The “letting it rest” stage is very important because if you cut into it too early, all those delicious juices will run out and you will end up with a dry piece of meat! And no one wants a dried up piece of meat!

10 After your steak has come back from its vacation under the foil and is well rested, slice it thin and top with copious amounts chimichurri sauce.


1 bunch flat leaf parsley

1/2 bunch cilantro

1 jalapeno, seeded

Pinch of crushed red pepper flakes

3-4 garlic cloves

1 lime, zested & juiced

01 In the same food processor that you made the marinade in, put all the ingredients in and puree until fairly smooth.

02 You still want the chimichurri sauce to be a little chunky with the herbs throughout, but pureed enough so the garlic breaks down.

TIP:  A quick and easy side for this is some grilled potatoes. I used new potatoes because they are small and can grill up quickly. I sliced them about 1/4 inch thick, tossed them in a little olive oil, salt and pepper, then threw them on the grill while the meat was cooking away. Flip them only once and check them periodically for doneness. When they are tender enough to stick a knife through the middle of them, they’re done and ready to enjoy! That should take about 10-15 minutes altogether.


Slice off a few pieces of your well rested steak. Take a generous tablespoon of the chimichurri sauce and dress up your sliced grilled steaks.

I like to finish it with a little drizzle of olive oil for a little added richness and flavor. Yum, yum and yum.

Happy July, everyone!

lara-millerMy name is Lara Miller and I am a wife to a pretty cool San Diego dude and mama to three handsome little boys. Yes, I am a lone ranger in a pad full of testosterone. Here is my thing… I love to cook. I’m not a chef, but cooking is what makes the world turn for me. It’s like my therapy, and believe me… dealing with three boys on the daily requires some serious therapy!

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