I'll agree, but then homemade chimichurri by any of a thousand formulae is better'n "storebought".

I had one Saturday night...a bunch of flat leaf parsley, a bunch of cilantro, mucho ajo, chopped green onions, olive oil, lemon and lime juice, black pepper and salt (served with jalapenos in escabeche on the side for those needing heat). We had company, so took a bunch of 2" thick top sirloin from some local mostly grass fed "pre-feedlot" young beef quickly seared rare over a very hot fire of pecan and oak, then cut and served - "right away" - in strips like flank steak.

Sliced tomatoes (dressed with the Chimichurri if desired), baguettes, individual panna cotta w/fresh berries, and the guests brought the wine and the beer, forced because steak was served to bring better than their usual grade of drain cleaner.