Chimichurri Sauce

There are numerous variations on this simple, classic, no-cook green sauce for beef from Argentina, but the foundation is usually the same: olive oil, garlic, fresh parsley, and salt. This version, created by Chef Ryan Udvett, my test kitchen director, adds brightness and lift to the rich flavors of beef. Use it on darkly seared flank steak, tri-tip, and beef subs. It even works on smoked brisket.

Grill the meat and spoon a small amount of sauce over the top or on the side when you serve it. Not too much—it is strong, and we don’t want to cover that great steak taste. People can always add more if they want.

Makes enough for 8 to 12 servings of steak

Takes 20 minutes

• ½ cup olive oil
• ⅓ cup distilled white vinegar
• 1 cup finely chopped fresh flat-leaf parsley leaves
• 1 cup finely chopped fresh cilantro leaves
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 garlic cloves, minced or pressed
• 2 dried chiles de árbol

Combine all the ingredients in a food processor or blender. Pulse until the green parts are small bits, scraping down the bowl as needed. You don’t have to make this sauce homogeneous, chunks are OK. Use the sauce right away or store it in the refrigerator for a day or two. Its bright green color will fade slightly, but the goodness will remain.