My Big Fat Stomach
Chimichurri's Best Friend
Super tasty and very simple this is a great Argentinian appetizer traditionally served before the main course, grilled steak.
1/2 pound provolone, 1 whole round slice about 1" thick
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon red chili flakes
Drizzle the provolone with the olive oil and then coat with the oregano and chili flakes. You can experiment with other spices too. Heat your grill to high and then cook the provolone for 2 minutes on each side. It can be tricky not to make a huge mess when doing this so I use a grill basket to make it easier. The cheese should be a bit crispy on the outside and gooey inside. Serve with slices of bread and Chimichurri Sauce.