Serves 6 • Prep Time 5 minutes • Cook Time 8 to 14 minutes

Add some flair to your steaks this grilling season with a homemade chimichurri, a pungent Argentinean sauce made of fresh herbs, garlic and roasted red peppers. Having the kids help make the sauce is a great way to get them to taste it.

Double-Up Tip Chimichurri upgrades roasted chicken and other meats. So make a double batch and freeze half for later on. Portion into ice cube trays and, once solid, store the frozen cubes in a zip-close bag. Then take out as many chimichurri cubes as needed and let thaw in a bowl in the fridge.

1 cup fresh flat-leaf parsley
1 cup fresh cilantro
3 tablespoons fresh marjoram
4 garlic cloves
Sea salt and freshly ground black pepper to taste
3 tablespoons champagne vinegar
½ cup olive oil
¼ cup finely diced roasted red peppers
1 tablespoon red pepper flakes (optional)
3 (1-inch-thick) sirloin strip steaks (about 8 ounces each), fat trimmed

1. To make chimichurri, add the parsley, cilantro, marjoram and garlic to a food processor and let kids pulse the mixture 3 to 5 times to combine. Older kids can help scrape down the sides of the bowl. Season with salt and pepper. Kids can add the vinegar and pulse to incorporate. With the motor running, help kids add the oil in a slow, steady stream until the mixture is creamy and well combined. Help kids pour chimichurri into a small serving bowl. Let them stir in roasted red peppers and red pepper flakes (if using). Cover tightly and refrigerate at least an hour or overnight. Remove from the refrigerator 20 minutes before grilling.

2. Preheat the grill. Brush the steaks lightly with oil and season with salt and pepper. Grill steaks directly over high heat, turning once, until nicely charred and cooked to your liking, 4 to 6 minutes per side for medium rare. Transfer to a carving board, tent with aluminum foil, and let rest 5 minutes.

3. Slice steaks across the grain and arrange on a platter. Pour any accumulated juices from the carving board over the top and let kids drizzle the chimichurri on top of steak before serving.