Chimichurri Steak and Zucchini

My husband has family in Argentina, so I’ve always been a little biased in my love of chimichurri—but there truly are few combinations that brighten up a dish as effectively. The herbaceousness of the parsley and oregano gets a kick from the vinegar and garlic, and once you start making it, you’ll find yourself throwing it on everything. I love pairing it with a flatiron steak—it’s a more tender cut than skirt steak or hanger steak—but in a pinch, either of those would work well too.