French fries have their mayonnaise or ketchup. Duck has its cranberry sauce. Chicken has its wine sauce. And steak has, according to the Argentinians, chimichurri. This sauce isn't only perfect with a steak but also with beef in general and game meat. In my opinion it is one of the most versatile and delicious meat sauce there is.
This is though my interpretation of the recipe. But then again every "madre" in Argentina has its own so there isn't really an official one.

Ingredients:
- big bunch of oregano (fresh is better then dried)
- big bunch of parsley (same as above)
- a few twigs of rosemary (same as above)
- oil (olive oil or just normal vegetable oil, I don't think you will taste that much of a difference)
- 2 cloves of garlic
- 4-5 lemons (juice only) most people use vinagre over here. I'm not a big fan of it so I use lemon juice
- salt
- pepper
- chili (either dried or a fresh rawit or even a jalapeño) (add how spicy you want it)
- water

Recipe:
- now when it comes to quantities you need 1/3 of water 1/3 of oil and 1/3 of acidity. I used 200 ml of water, 200 ml of oil and 200 ml of lemon juice
- chop the oregano, parsley, rosemary, garlic and the chili and add all to the liquid mixture
- season to taste and if it's too acidic add more oil or water
- leave it in the fridge overnight to get the best result

Use the sauce with a steak or actually any kind of meat 😉