I found this recipe on a cooking forum I read; I’m going to give it a try this weekend. I’ll let you all know how it turns out!

Beef with Chimichurri Sauce

Grilled beef is the only correct answer when it comes to Brazilian/Argentinian, South American style
BBQ. Grill some skewered skirt or flank steak and make a chimichurri
sauce to go with, should keep warm fine in a disposable aluminum pan.

Chimichurri Sauce:

6 tablespoons red-wine vinegar
4 tablespoons water
2 tablespoons minced garlic (8 cloves)
1 bay leaf, broken in half
1 1/2 teaspoon salt
1 teaspoon dried hot red pepper flakes
1 teaspoon coarsely ground black pepper
1/2 cup olive oil
1 cup finely chopped fresh flat-leaf parsley

Stir together vinegar, water, garlic, bay leaf, salt, red pepper
flakes, and black pepper until salt is dissolved.

Whisk in oil until combined, then whisk in parsley. Let stand for 30
mintues at room temperature. Discard bay leaf halves and stir sauce
before serving. Makes a cup and a half of sauce.