The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).
Recipe information
Yield
Makes about 4 cups
Ingredients
1 finely chopped shallot
4 finely chopped garlic cloves
1 finely chopped Fresno chile or red jalapeño
1/2 cup red wine vinegar
1 teaspoon kosher salt
2 cups chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh oregano
3/4 cup extra-virgin olive oil
Preparation
Combine 1 finely chopped shallot, 4 finely chopped garlic cloves, 1 finely chopped Fresno chile or red jalapeño, 1/2 cup red wine vinegar, and 1 teaspoon kosher salt in a medium bowl; let stand 10 minutes. Mix in 2 cups chopped fresh cilantro, 1 cup chopped fresh flat-leaf parsley, 1/3 cup chopped fresh oregano, and 3/4 cup extra-virgin olive oil; season with salt.
