In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.

Ingredients

　　1/4 cup finely chopped fresh basil leaves

　　1/4 cup finely chopped fresh flat-leaf parsley

　　1 teaspoon finely chopped fresh oregano

　　1/2 cup extra-virgin olive oil

　　1/4 cup red-wine vinegar

　　2 garlic cloves, minced

　　2 dried red chiles

　　1/4 teaspoon coarse salt

　　1/8 teaspoon freshly ground pepper

　　Stir together all ingredients in a bowl; cover and refrigerate at least 1 hour, and up to 3 days. Serve cold or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.