Chimichurri Grill | William J. Walter

Ingredients

• A bunch of fresh coriander, finely chopped
• A bunch of flat parsley, finely chopped
• 30 ml (2 tbsp.) fresh oregano, finely choppped
• 375 ml (1 ½ cup) olive oil
• 60 ml (¼ cup) red wine vinegar
• 1 grey shallot, finely chopped
• 1 – 2 garlic cloves, finely chopped
• 15 ml (1 tbsp.) crushed red pepper flakes (or more, to taste)
• Salt and pepper
• 4 Louisiana sausages
• One 454 g (1 lb) beef flank steak (bavette), about 1½ inch thick
• 16 mini bell peppers in assorted colours
• 1 large red onion, sliced into 1 cm rings
• Olive oil
• Fresh thyme
• Bamboo skewers, soaked in water beforehand