A few weeks ago, someone from Harper Studio noticed that I had a few of Emeril Lagasse’s recipes posted on the site (like zis one and zees) and asked if I’d like to check out a copy of his new book, “Emeril at the Grill.” And I’m all like, free cookbook? Grilling? Emeril? BRING IT.

The book is a fairly small paperback, but it’s packed with 158 recipes (and gorgeous full-page photos) that definitely aren’t the same-old same-old. It’s designed for year-round grilling and entertaining, with recipes like Watermelon Margaritas, Pork and Chorizo Burgers with Green Chile Mayo, Tandoori-Style Chicken Drumsticks, Thai-Style Beef Salad and Grilled Banana Splits. Complex flavors with very simple preparations.

Wait, did I forget to mention the steaks? This is Emeril’s Grilled Marinated Flank Steak with Chimichurri Sauce. If you’ve never had chimichurri, it’s an herbaceous (oh, that word!) Argentinean sauce with a consistency that falls somewhere between a vinaigrette and a pesto. It’s the most popular condiment in Latin America, which makes sense, since Argentinians eat more beef than anyone else in the world. We’re talking about 176 pounds of beef per person. I’m surprised Jeff isn’t packing our bags.

Usually, I would pile on the chimichurri to mask the flavor of a flank steak, but Emeril’s flank steak is delicious on its own. You marinate the steak overnight in a mixture of dry sherry, sherry vinegar, red onion, garlic and olive oil, and when it’s finally grilled, you have a tender, flavorful steak with a richness you don’t expect from a less expensive cut of beef. Next time the grocery has a Meat Madness sale, I’ll be the crazy lady with a cart full of flank steak and whole chickens.

Oh, in the book, Emeril suggests that you serve the flank steak with this:

It’s an Avocado, Tomato and Red Onion Salad … simply dressed with olive oil and lime juice. Perfect for me, but Jeff needed something different. So, we broke out the trusty crusty Italian bread and this:

Yep, it’s yesterday’s Mexican Grilled Corn with Crema. Only Jeff went with butter instead of the crema. But any time he eats a vegetable, I consider it a personal victory. And an angel gets its wings.

I realize you can’t judge a book by two recipes (three if you count the chimichurri), but thanks to “Emeril at the Grill,” Jeff wants this flank steak once a week, and I’m really excited about learning how to grill more things this summer. I also appreciate that the book’s flavors are globally-inspired, but there’s a serious emphasis on using local, seasonal ingredients. Right now, the local, seasonal Fresh Strawberry Pie is calling my name. Thanks, Emeril!

Grilled Marinated Flank Steak with Chimichurri Sauce

From Emeril Lagasse’s “Emeril at the Grill”

Makes 4 to 6 servings

• 1 1/2 cups dry sherry
• 1/2 cup sherry vinegar
• 1 cup thinly sliced red onion
• 2 tablespoons minced garlic
• 1/2 cup olive oil
• One 1 1/2- to 2-pound flank steak
• 2 teaspoons salt
• 1 teaspoon freshly cracked black pepper
• Chimichurri Sauce (recipe follows), for serving

1. In a shallow nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.

2. Preheat the grill to high.

3. Remove the steak from the marinade (discard the marinade), and season it with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Remove it from the grill and let it rest for 5 minutes. Then thinly slice the steak across the grain, and serve it with the Chimichurri Sauce.

Chimichurri Sauce

• 1 cup extra-virgin olive oil
• 2/3 cup sherry vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh basil
• 3 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper

1. Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots and oregano in a food processor, and pulse until well-blended (do not puree). Stir in the kosher salt, pepper and red pepper.

2. Transfer the sauce to a non-reactive bowl, cover it with plastic wrap and set it aside for 2 to 6 hours at room temperature. The sauce will keep in an airtight container for up to 3 days.

Avocado, Tomato and Red Onion Salad

From Emeril Lagasse’s “Emeril at the Grill”

Makes 4 to 6 servings

• 2 Hass avocados, peeled, pitted and cut into 8 slices each
• 1 pound Roma tomatoes, quartered
• 1/2 cup thinly sliced red onion
• 1/2 cup flat-leaf parsley leaves
• Salt and freshly ground black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice

Arrange the avocados, tomatoes, onions and parsley on a platter, and season with salt and pepper. Drizzle with the oil and lime juice, and serve immediately.