In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.
Stir together all ingredients in a bowl. Serve cold or at room temperature.
Make chimichurri at least one hour ahead so the flavors have time to meld. Chimichurri can be refrigerated in an airtight container up to 3 days.