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This is not a recipe for grilling steak. I suspect that the grill champion in your house has already mastered meat and fire. Perhaps that person even knows a thing or two about indirect heating or dry smoking or testing for doneness.

This is for those of us who may never master the fire. This is a solution for a not-so perfectly cooked piece of meat.

This is about a perfectly prepared delectable condiment, of Argentine origin, a place where beef consumption is a way of life, double that of Americans, where Pampas eating grass cattle roam free and roam far from industrialization. Although beef from Argentina needs nothing more than a searing flame and granules of salt, chimichurri, the ‘green sauce for grilled meat’ is a condiment that could make shoe leather come alive.

Chimichurri will make up for charred to tar surfaces, tough chews, greyed out medium rares, and dry to the bone bites.

We trust this flavor wash because it comes to us from supreme fire god, Francis Mallmann, renowned Argentine chef and author of Seven Fires, and most recently revered in perhaps television’s finest production about food, Chef’s Table. Although chef concocted, this recipe for chimichurri sauce, is fairly simple with big payoff.

Garlic is the prominent flavor, but do not discount the strength of herbs. Oregano and flat leaf parsley provide peppery and bitter flavors which balance well with its salted water base and vinegar acidity. Fresh oregano is far from the light boost that the dried version adds to our Greek salads. Fresh oregano is a maniac. Loud, bold and crazy and can only be a guest at the right party which is this case is a garlic intense sauce slopped onto a charred piece of meat.

As we approach Father’s Day, I seem to suggest the predictable gender trapping of grilling a big juicy steak for dad charred over an Iron John worthy flame, rather it’s just another excuse to permit red meat indulgence for us all. Besides the next day is Meatless Monday. chimichurri sauce over black beans seems kinda perfect.