One of the hits from the recent cater was the beef chimichurri, so here's the easy recipe for you all to enjoy.
1 C. Fresh parsley 3/4 C. Olive oil (I used a peppery Spanish oil) 3 T. Vinegar (I used apple cider, but red wine is more common) 2 T. Dried oregano 2 t. Ground cumin, toasted 1 t. Salt 2 Garlic cloves, minced 1/2 t. Crushed pepper of your choice (depends on how much heat you want)
Put all in a blender or processor and make into a rough paste. Slather on your meat and marinate at least one hour at room temp. Grill and enjoy!