As Pokey and JIRodriguez said, the fresh herbs can be even better on the cooked steak - Chimmichurri style. Here are a couple I use, varying it with cut of meat, who I'm feeding, and what I'm feeling that day. I LOVE this on steaks, carne asada, halibut, and I've used it as a dip base and it's awesome on salads.
Chimichurri Sauce
3-4 garlic cloves, about 1 Tbsp
1 bunch Italian parsley
½ bunch cilantro
½ as much fresh mint as cilantro
2 Tbsp red wine vinegar, or 1-1/2 Tbsp. balsamic + ½ Tbsp lemon juice
½ tsp. red pepper flakes
½ tsp. ground black pepper
1 tsp. kosher salt, or more to taste
½ cup extra-virgin or reg. olive oil
Can also add 3 Tbsp. chopped capers
Finely chop garlic in processor, add herbs and chop finely.
Remove to a bowl. Add rest of ingredients to food processor and blend well. Can add herbs back in and pulse, or just pour into bowl with herbs and blend.
Serve drizzled over thinly sliced grilled steak, or just about any meat, incl. halibut.
Can also be used as a dip.
Chimichurri sauce
- 3/4 cup olive oil
- 3 tablespoons Sherry wine vinegar or red wine vinegar
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 2 medium shallots, peeled, quartered
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 cups (packed) stemmed fresh parsley
- 2 cups (packed) stemmed fresh cilantro
- 1 cup (packed) stemmed fresh mint (from bon appetit mag, july 2006)