Here’s a recipe for Argentine Chimichurri I got from somewhere a while ago. It’s excellent not only with steak but any meat alternative as well.
- 1 ½ cups chopped flat-leaf parsley
- ½ cup chopped red bell pepper
- 6 cloves garlic
- 1 tsp crushed red pepper flakes
- ½ cup extra virgin olive oil
- ½ tsp ground pepper
- ½ cup white vinegar
- 2 tbsp red-wine vinegar
- ½ cup water
- ½ tsp cumin
- 2 tbsp dried oregano
- 1 tsp salt
Blend everything together and refrigerate with the meat (3-4 steaks or equivalent) for at least 6 hours. Grill to taste. Complement with a nice Malbec.