Chimichurri is an Argentinean condiment used in South America, it varies region to region, household to household but seems to have some common denominators; Oil, acid in the form of vinegar or lemon juice, parsley, oregano and a pinch of chili peppers. I use it both as a marinade and a sauce. In the south they use it for chicken and fish too but I've never tried it - seems a little strong for the more delicate meats. You can play with the quantities to meet your personal taste. G prefers it a little less acidic than I do, so when I'm feeling like a good partner I cut back on the vinegar a little.
1 Cup Parsley - Chopped
3-4 Garlic Cloves - Chopped
2 T Fresh Oregano - Chopped, or 2t dried
1/2 Cup Olive Oil
2-3 T Vinegar (Red, white or champagne)
1/4 Black Pepper
1/4 Red Pepper Flakes
After all ingredients are chopped, mix together well. Use right away or refrigerator until needed. This should be served at room temperature. I use 1/2 of the mixture to marinade 1 pound of flank steak and the rest as a condiment on top.
Sliced Flank Steak with