Chimichurri

Chimichurri is to steaks in Argentina what harissa is to Moroccan cuisine and mustard is to hot dogs in the United States. Chimichurri is a fragrant mixture of parsley, garlic, oregano, olive oil, vinegar, and fiery red pepper flakes, while other ingredients such as coriander or chopped tomatoes are occasionally included, while some are omitted, since there are several chimichurri versions.

This brilliant green sauce (which can also be used as a marinade) is often served with grilled beef steaks, but it also works well with grilled pig, chicken, lamb, fish, or duck, and it's often paired with Malbec wine. There are two theories about the origin of the name: one claims that it was invented (and aptly named) by a British meat dealer named Jimmy Curry, and the other claims that it comes from the phrase "che mi curry," which was spoken by captive English soldiers after their failed attempt to invade Argentina, which was then a Spanish colony.

Although the origin of the word is unknown, it is a known truth that chimichurri will bring zing to any cuisine.