A favorite among purists, this family take on a time-honored tradition perfectly complements beef, wild game, seafood and vegetables...Or try it on its own with fine breads and savories. Gauchos and sophisticated porteños alike know that a great steak needs more than just salt– it needs chimichurri. But not just any chimi. For a very special meal in 1968, Mom needed to conjure a chimi that would delight a demanding group of diners, both refined and traditional. This classic, authentic recipe did the trick, making my Mom’s first dinner at her future in-law’s estancia one they would always remember.