Chimichurri is a tangy green sauce that hails from Argentina, and it's little more than a mixture of herbs (cilantro, parsley, and oregano), garlic, oil, and vinegar. A pinch of chile flakes is a nice addition for some heat. And once you have it, you can—and should—put it on everything. It takes five minutes in the food processor and is my go-to sauce for grilled meats and vegetables. Slather it on toasted bread. Serve it on my other favorite dish, polenta, for a crowd-pleaser in no time at all. And make this steak tonight. Or tomorrow morning for breakfast with a fried egg on top.