In Argentina, where
grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this
Grilled Tri-Tip, are never served without it. Here, it’s a bright-green,
pesto-like sauce containing herbs, garlic, and tangy
vinegar (note that, while fresh
oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld.