One time on Usenet, "jmcquown" > said:
> Kris wrote:

> > I made a nice batch of chimichurri tonight (had it over thinly-sliced
> > flank steak), but it made more than I needed, and I'd like not to
> > waste it.

> I have no idea what this is but it reminds me of the song "chimchiminy,
> chimchiminy chim chim chraoo, it's luck as lucky as lucky can do!" Damn, it
> was a kids flick with Dick Van Dyke and someone... Mary Poppins! Anyway,
> what the heck is Chimichurri? It's not something I know in the southern
> U.S.
>
> And not something I want to know, from the sound of the replies to your
> post. Sounds a bit like marmite or vegemite? I'm probably way off.
>
> I'm curious

From Epicurious.com:

"chimichurri
This thick herb sauce is as common in Argentina as ketchup is
in the United States. Chimichurri is a melange of olive oil,
vinegar and finely chopped parsley, oregano, onion and garlic,
all seasoned with salt, CAYENNE and black pepper. It's a must
with grilled meat and a common accompaniment to a variety of
other dishes."

I'd never heard of it either...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~