You guys, I have a confession: I hate cilantro.* I used to think I hate parsley, but in the last five years its resemblance to the flavor of cilantro has faded. Then, I had the privilege to vacation in Chile last year, and there was this sauce that kept appearing at restaurants with the steak. It tasted of garlic, and was full of green stuff. I liked it so much I had to stop a waiter to find out what it was. His reply was: chimichurri. Obvi, K and I had to grab some pre-mixed (as training wheels) packets on our habitual grocery-store-for-travel-keepsakes** run before we left Santiago. I think it was a Carrefour..
Fast forward months later when I finally got around to mixing it up as K seared some steak on the Big Green Egg, some balsamic vinegar, and olive oil, and a bunch of the dry packet. Eh, it was okay, but it also kind of tasted like dried leaves and dust. Long-time readers may notice this packet also made an appearance in one crispy-bottomed oyster mushroom steak post. The sauce was much improved once eaten on top of something, but I feel like anything you pour atop something else, even if a little strong, should be able to stand on its own too.
Now get back in the time machine, and move forward a little more:
I went out and got some actual red wine vinegar to add to my pantry for this, just to get closer to the intended flavor. I was doing another recipe that called for some parsley, and needed to make use of the rest before it sits in a jar in the back of my fridge getting forgotten. Then, I mixed up a big batch of this into 3 mason jars, to last a whole month in the fridge!