This sauce is a riff on an Argentine classic and one of the all-time great steak sauces— chimichurri. A classic chimichurri is usually made with minced raw garlic, and only includes parsley and oregano. I’ve added cilantro because it’s one of my favorite herbs and I think it adds a lot of character here. But the real star of the show is black garlic. Black garlic is an aged version of garlic that's jet-black, slightly sweet, and full of umami. It provides an incredible, lightly sweet counterpoint that pairs perfectly with both the herbs in the sauce and a bunch of meats and vegetables. If you don't have black garlic you can certainly use raw garlic instead, but I highly recommend seeking it out, as it really makes the sauce extra-special.

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