Recipe(tried): Chimichurri (Argentinian Sauce for Steaks)

CHIMICHURRI
Yes; you see it on store shelves all the time. Here's how to make your own fresh version.

(A)
1/2 cup olive oil
1/3 cup wine vinegar

(B)
1 small or medium onion, peeled and finely chopped
2 tablespoons cilantro, finely chopped
4 cloves crushed fresh garlic
1/2 to 1 tablespoon oregano (to taste)
Salt to taste - go lightly on the salt if you wish to bring out the flavor in the remaining ingredients
1/3 teaspoon ground red pepper
1/3 teaspoon ground black pepper

Remember: oil and vinegar don't mix! Whisk the ingredients in A without expecting them to really mix together. Slowly stir in the ingredients in (B). Funnel the resultant mix into a convenient bottle with a cover. Let stand for at least two hours for the ingredients to blend in. You may refrigerate for two to three days. Always remember to shake the bottle before each use. Sprinkle on steaks, roasts and try it on other types of meat to your taste.