Garden chimichurri is five minutes away.

Yes, and you don’t even need a recipe. That’s the point.

Chimichurri is basically: herbs + garlic + oil + acid + salt. If you have parsley (mandatory), you’re set. Oregano, cilantro, or even mint work if you want to play. From the garden, grab a big handful of parsley, maybe half that of oregano or whatever else looks good. Rinse, dry (wet herbs = sad chimichurri), and chop fine. No food processor needed—hand-chopping gives better texture and keeps it from turning into green sludge.

Mince a clove or two of garlic, add a pinch of red pepper flakes if you like heat (I always do), then stir in about a half cup of good olive oil and two tablespoons of red wine vinegar. Salt to taste. That’s it. Let it sit ten minutes while the steak rests—the flavors bloom fast.

Use it like a dip, a spoon-over, or a marinade. It keeps a few days in the fridge, but it won’t last that long.

Your steak will thank you.