Day # 4.  Tonight's dinner was quite good.  I can feel the weight coming off one meal at a time.  This one had an Argentine influence.  What I liked the best is - it didn't take a lot to fix.  Give it a shot and tell me what you think. 

Chimichurri Steak with Asparagus:

In Argentina, beef is prized, and it’s often served with chimichurri, a spicy, garlicky sauce that pairs wonderfully with grilled meats and vegetables. Be sure you measure the herbs, then chop them—if you chop before you measure, you’ll use much too much. Skirt steak usually comes in a long strip. It can sometimes be thinner than 1/2 inch, so adjust the cooking time accordingly.

Ingredients:

Sauce:

• 1/3 cup extra virgin olive oil
• 2 cups fresh parsley leaves, finely chopped
• 3 tablespoons fresh oregano, finely chopped
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package of artificial sweetner (splenda or sweet n low)

Directions:

1. For the sauce: Mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt and pepper in a bowl; set aside.
2. For the steak: Heat a large heavy skillet over high heat until very hot. Brush steak with oil and season with salt and pepper. Add steak to pan, reduce heat to medium-high and sear until done to taste, about 3 minutes per side for medium-rare.
3. Transfer steak to a cutting board and let stand 5 minutes. Thinly slice across the grain. Stir sauce to incorporate any oil that has separated and serve steak with sauce on the side

Preheat oven to 400 degrees.  Prepare Asparagus (6 pieces each).  Line a baking sheet with foil and arrange the asparagus in a single layer.  Sprinkle with olive oil and salt and pepper.  Cook for about 10 minutes.