In Peru, as well as other countries, chimichurri is served with churrasco steak, which is one of Abuelita's favorites. It can be prepared by either chopping ingredients or blending with a food processor, but it is prettier to serve the hand-chopped version, as it releases less of the liquid from the parsley. It's best to let the flavors mix together overnight for the next day's meal; chimichurri will keep for a little more than a week.
Chop parsley, oregano and garlic to a fine dice and add to the bowl. Add liquid ingredients, a couple shakes of salt and red pepper, and combine. Taste for salt and tanginess and adjust as needed. A nice chimichurri should have a powerful lip-smacking quality to it, with a good amount of garlic and heat. Serve with your favorite grilled meats or with warm bread. Yields about two cups of sauce. For a nice variation, substitute 1/3 of your parsley for cilantro.