This grilled surf and turf entree is served Argentine-style. Marinate the fish and beef steaks with the flavorful sauce. Chimichurri sauce is a mixture of herbs and garlic and is the favorite condiment for grilled meats in Argentina.
1. In bowl, mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).Steak and Halibut:
2. In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal. Cut halibut fillet into 4 serving pieces. In another plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal. Reserve remaining 1/3 cup sauce. Marinate steak and halibut in refrigerator 30 minutes.
3. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
4. Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes, or until instant-read meat thermometer inserted in steak registers 145 degres F for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce. Makes 4 servings.