Flank steak is a blank canvas and a bath in Chimichurri sauce is a great way to impart a vibrant steak house flavor to it. Give it a good couple of hours of marinating and make sure it is at room temperature before applying the flames.

This appetizer has become a staple at parties over the years. With a wrap of puff pastry dough it comes together in a snap. I like to serve it with a big variety of dippers. Pita chips, crackers, apples, pear slices and crostini all pair well with it.

Ironically, this appetizer gets raves from carnivores and vegans alike. It was originally voted The Readers Choice Recipe of the year for Vegetarian Times Magazine. It’s rich, healthy fats, so satisfying and a uniquely wonderful twist on guacamole.