Chimichurri sauce

This Argentinian sauce is delicious. This upgraded version is just so much better. The spicy arugula and roasted garlic come together so well on the meat.

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A handful baby arugula, chopped fine

4-5 roasted garlic, mashed. Make by placing 12-15 garlic cloves on some foil. Fold into a cup, pour some olive oil into the packet. Close tightly and bake at 400°F for 20 minutes. Remove and you have the best confit roasted garlic.

1 small shallot, diced fine

1 tablespoon red wine vinegar or sherry vinegar

Salt and pepper

Mix everything and allow to marinate for 2 hours minimum to allow to flavors to mingle. Serve as a side to any steak.