I don't foodblog very much, in large part because I never got into it, and because while I've got some kitchen skillz, I don't get to exercise them all that often. I make myself a lot of quesadillas, and still eat out fairly often (though not nearly as much as in NYC, natch). Bachelor kitchen.

However, I had a little BBQ with my prospective employees (eep!) up here on Sunday, and pulled out an old favorite for the occasion. It went over well, so I figured I might as well share my method.

This recipe comes via Ms. Julia Henning, who first cooked it for us up here in Westhaven about a year and a half ago. She served this with a delicious jicama salad, which I have no idea how to replicate. However, I did get the details for the sauce and meat parts, and since then I've been noodling with it on my own:

Grilled Skirt Steak w/Chimmy Churry Sauce

Skirt Steak is the ultimate grill appetizer meat, imho. It's tasty, bite sized, and cooks in a matter of three to five minutes on a hot bbq. The genius chimmy churry sauce makes a perfect dipping compliment. In keeping with my style, all measurements are approx. Use your best sense and taste lots!

First you'll want to make the chimmy churry, which is like a pesto, and needs to sit for at least a couple hours before serving so the flavors can permeate. Overnight is even better:

• 1 bunch fresh parsley
• 1 clove garlic
• 1/2 med size onion
• 2 to 3 jalipeno peppers
• Canola oil
• Olive oil
• 1 lime
• Rice vinegar
• Salt/pepper

Chop up the onion and garlic and jalipenos and put them into a blender. Depending on your taste for heat (and how hot the peppers actually are) you might want to use two or three, or even one.

Next you want to chop up about 2/3 of the parsley bundle and toss that in the blender too. You may add more, but it's best to do it by taste.

Next you want to add enough canola oil to let the blender actually work and start a-blendin. Don't be afraid of the oil here: just pour enough in so that the blender will be able to start a vortex that pulls in the plant matter. The color of the resulting mix should be a sort of mint ice-cream green.

At this point you want to add a couple Tbsp of olive oil, the juice of at least 1/2 a lime and/or some rice vinegar (acidity to taste) as well as salt and pepper. If your mix is too oily or looks too light in color you can add more parsley here too. Just remember that the overall flavor is going to be bland at this point as it hasn't had time to do it's thing.

Once you've got it all blended, let it sit in your fridge for at least a couple hours. At that point, the garlic, jalipeno and parsley flavors will have begun seriously getting busy with the canola oil, and you should be tasting the full chimmy churry goodness: spicy garlicky parsley peso.

Now rub up some skirt steaks with the following:

• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tsp crushed red pepper
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp garlic salt
• 1 tsp dark/baking chocolate powder

Let the rub sit for a few minutes, but no more than five or ten. It will leech out all the liquid in the meat if you leave it too long. Cook over real hot coals and serve sizzling but rare with the chimmy churry on the side for dippin'. Good times.