Which salsa-like Argentine condiment is commonly served with grilled meat?

The salsa-like Argentine condiment commonly served with grilled meat is chimichurri.

Chimichurri is an uncooked sauce and table condiment strongly associated with Argentina and also used in Uruguay, Paraguay, and Brazil. Its familiar green version combines finely chopped flat-leaf parsley with garlic, olive oil, oregano, chili, and red-wine vinegar or lemon juice. A red version, chimichurri rojo, usually gains color and flavor from additional red pepper or paprika-style ingredients.

It is traditionally spooned over grilled beef and other churrascos, or used to baste meat as it cooks and rests. Sausages, poultry, and fish can also be served with it. The name’s origin is uncertain: one theory connects it to the Basque tximitxurri, meaning a mixture or hodgepodge, while popular stories involving “Jimmy” or “curry” lack contemporary documentation. Chimichurri should not be confused with tzatziki, which is a yogurt-and-cucumber sauce, or romesco, a cooked Catalan nut-and-pepper sauce.