What harissa is to Moroccan cuisine and what mustard is to hot dogs in the USA, chimichurri is to steaks in Argentina. It is an aromatic mixture of parsley, garlic, oregano, sunflower oil, vinegar, and hot red pepper flakes, although additional ingredients such as coriander or chopped tomatoes are sometimes also included in the combination, while others may be omitted as there are numerous variations on chimichurri.

This vibrant green sauce (sometimes used as a marinade) is typically served alongside grilled beef steaks, but it also does wonders for grilled pork, chicken, lamb, fish, or duck, and it is quite common to pair it with Malbec wine. There are two theories about the origin of the name–one says that it was invented (and aptly named) by a British meat dealer called Jimmy Curry, and the other one says that it stems from the phrase "che mi curry", spoken by captive English soldiers who requested to eat curry after their unsuccessful attempt to invade Argentina, a Spanish colony at the time.

The origin of the name may be unknown, but it is a known fact that chimichurri will spark up any dish that it is added to.