We have written elsewhere about my dad's preparation of taco dip on Christmas Eve every year when I was growing up. Last year my family varied from the specific tradition but kept to its spirit by having Michael prepare dinner on Christmas Eve, and we had ribs and chicken wings. He did the lion's share of the Christmas shopping this time, though, so maybe he would preferred a break!
This year, he decided on steak, which we were lucky to grab at a Costco that was as crowded as I have ever seen it. The line went from the front of the store all the way to the milk before snaking back on itself all the way to the rotisserie chicken. For Michael's birthday we make steak at home, and in recent years this has included chimichurri, a South American condiment. We have cobbled together various chimichurris, but this year I kept notes and we now have a standard.
Chimichurri
2 garlic cloves, peeled and trimmed
2 T red wine vinegar
1/2 c olive oil
roughly 1 c cilantro, cut from the end of a bunch
roughly 1/2 c parsley, cut from the end of a bunch
3/4 teas dried oregano
1 teas kosher salt
pepper to taste
Process all ingredients in a food processor until smooth, about 30 seconds.