I love chimichurri with my steak- it is such a fresh dipping sauce! I don’t make it very often, but when I do, I am usually lazy and don’t feel like chopping up the herbs, so here is a little trick to skip the chopping and save on some clean up of dirty cutting boards and knives!
All you do is throw it in your blender, and voila, you have chimichurri sauce, and much less clean up!
My sauce tonight had extra virgin olive oil, red wine vinegar, whole garlic cloves, parsley, cilantro, red pepper flakes, and salt and pepper. I rarely measure my ingredients, so just make it to your liking! I LOVE garlic, so I probably use quite a bit more than others would like. If you like it spicy, use more red pepper. The beauty of not measuring is you can just wing it until you think it tastes good and you can experiment with other ingredients. For an extra pop of freshness, just tear up some of the herbs and top your sauce with it.
I dipped my steak in the chimichurri and had roasted cauliflower for my side.