My nickname was Chimichurri for about 5 years.
Chimichurri is an Argentinian sauce made primarily of Parsley, Oregano, Olive Oil and Vinegar that is used primarily on grilled meats in Argentina. It is such a bright and flavorful sauce that it tends to disappear in seconds. I love to serve Chimichurri with skirt steak, flank steak, tri-tip or Italian sausages on a baguette, A.K.A Choripan.
Chimichurri is the perfect and simple accompaniment to your Fourth of July barbeque or any occasion where you care enough about your guests to make it. It also tastes wonderful as a dipping sauce for a crusty baguette.