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"At this time of year, my favorite dinner is steak accompanied by homemade chimichurri, a tangy Argentine herb sauce. Fresh summer herbs are so tender, flavorful, and cheap. Bright and light, this gorgeous green sauce cuts through the richness of grilled red meat. Here are 3 tips on how to prepare chimichurri, plus a great wine pairing for this simple late-summer meal:  1. Quick Pick: Because the herbs are so finely chopped in this recipe, it&amp;#039;s okay to include some of the tender parsley and cilantro stems. Rather than picking off each herb leaf individually, gently grab the tender tops of herbs and snip them off with scissors. 2. Super Clean Spin: To get all of the grit and dirt out of the herbs without making them too wet, put them in a salad spinner and cover them with water. Swish, lift the spinner of the bowl, dump out the dirty water, and repeat three or four times or until the water is really clean. Spin the leaves dry. 3. Champion Chopper: The fastest way to very finely chop the herbs and garlic is in a food processor. If you don&amp;#039;t have one, use a sharp knife instead. Hold the herbs tightly in a little bunch before chopping to get more leaves at once. Just watch your fingers!   A full-bodied Argentinian Malbec pairs well with this dish because it complements the steak, but doesn&amp;#039;t clash with the sauce. We tried the 2008 Clos de los Siete here in the test kitchen with this dish and found that it was a great match.\u2028\u2028To see how we choose wine pairings for our dishes, come visit us on a tour of the Good Housekeeping Research Institute. And check out tips for sustainable eating at The Daily Green. "^^<http://www.w3.org/2001/XMLSchema#string>
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