This is a bright, herbal, pungent sauce that works well with any kind of grilled meat. Or bread, or cheese. Or potatoes. Or on cold pasta, or on warm pasta. It would probably be great with fish, too. It’s originally an Argentian sauce, and we always make it when we prepare grilled skirt steak; but we inevitably end up dumping it on everything, and even simply eating it with a spoon.