Although chimichurri may be a staple condiment on every Argentinean table, versions are as varied as there are cooks. On my last trip to Mendoza, we stayed overnight in the Uco Valley at Casa Antucura. At dinner that night, the talented cook, Estefania Tolaba, served a wonderfully pungent chimichurri with a perfectly rare steak. And of course, the house wine, Antucura, was the perfect pairing. I convinced Estefania to share the recipe with me—and now with all of you. Given that Estefania learned to cook for the Army, the measurements are in weight so you can easily multiple this to make a lot for a crowd, or multiple days of pleasure.

1 head garlic, finely chopped
½ cup apple cider Vinegar
½ cup canola or vegetable oil
1 ounce/28 grams Parsley, minced
1 ounce/28 grams red pepper flakes (not super spicy, Argentineans are kinda wimpy around anything with heat)
½ ounce/14 grams dried oregano
1 teaspoon salt
Mix together and let stand for 30-60 minutes to let flavors fully develop.