I really love (my) version of chimichurri. This classic condiment originally from Argentina is typically paired with grilled steak. Since my roots are from Texas I started making this with cilantro and lime instead of parsley and oregano. I also use white vinegar instead of red wine vinegar. In this recipe I am pairing it with marinated and grilled skirt steak but Chimichurri goes great with almost anything off the grill.
About an hour before grilling I pull out the skirt steak and give it a quick marinade of lime, white vinegar and salt. You can skip this step if you want since the Chimichurri has a ton of flavor on it own.
Whenever I make Chimichurri I end up using it for much more than grilled meats. For example, it makes a great addition to black beans (instead of sofrito), omelets, or chilaquiles.
Chimichurri comes together super easy as well. Just throw all ingredients into the jar of your immersion blender and puree until smooth.
If I could ask for one last meal it would be this one! Grilled marinated skirt steak with chimichurri, black beans (cooked with a heavy dose of chimi), and rice!