grilled rib-eye steaks with uncle andy's chimichurri sauce

The chimichurri sauce adorning these grilled rib-eyes is a classic Argentinean sauce made of herbs, garlic, red wine vinegar, and olive oil. A touch of red pepper flakes adds a subtle kick of heat that works well on beef, chicken, pork, or even fish! 

A few weeks ago, I had dinner up at my grandmother's house. My uncle Andy, a grilling master, was cooking us up some steaks. To accompany the perfectly grilled filets, he made a chimichurri sauce.

I'm not really sure how I existed without this sauce. It is full of bright herbs and garlic and is perfectly balanced. I asked for my steak in a bowl and filled it with as much sauce as I could sneak without seeming greedy. Steak and chimichurri soup? 

I found myself dipping all my veggies into the sauce and then licking my fingers. It was that good. 

A few nights later I tried making my own version using fresh parsley and cilantro from the garden. It was okay but not nearly as good as my uncle's. I begged him for the recipe the next time I saw him and he jotted it down for me on a yellow legal pad of paper. At the bottom he wrote a disclaimer: "I almost never measure so all quantities are approx."

I've since tried the recipe and can attest to the measurements. The resulting sauce was just as delicious as the one I'd tried at my grandmother's. We served it atop grilled rib eye steaks per my father's request. Next time, I think I'd like to sub out the salsa and serve it upon grilled chicken tacos! The possibilities with this sauce are endless!

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