Chimichurri.

What a good word! Vegetarians, beware: I had bacon for breakfast and steak for dinner. Both were from happy pigs/cows though, so I feel slightly better about it.

Anyway, I'll give you the dinner recipe--grilled skirt steak with Vietnamese chimichurri. It's from Mark Bittman's "Minimalist" column in the NY Times. Put the following in a food processor: 1 T. Thai fish sauce, 1 t. black pepper, 1 t. sugar, 1 t. crushed red chili flakes, 2 T. fresh lime juice, 2 t. chopped garlic, and 2 medium-to-large chopped shallots. Puree! (Mine didn't exactly puree--I added a bit of olive oil to make it smoother.) Then add 1/2 c. chopped mint and 1/2 c. chopped cilantro and chop finely. Take 1.5 lb skirt steak (I just realized I used flank steak, oops), salt/pepper it, and grill for about 4 minutes on each side (I used a grill griddle thingy on the stove). Then let the meat sit for about about 5 minutes and slice it against the grain. Serve with leaves of lettuce--wrap the steak in the lettuce with a spoonful of the sauce. (Kate's recommendation: to make it more Vietnamese-style, wrap with rice noodles, sprouts, and mint leaves. I will try that next time!)