Grilled Strip Steaks with Green Bean Chimichurri
The chimichurri in this easy grilled New York strip steak recipe is a condiment and vegetable side all in one. Sliced green beans give the garlicky herb sauce extra crunch. "When Evan brings home steaks from the restaurant, this is exactly the dish he makes," says Sarah Rich about her husband and co-chef at San Francisco's Rich Table.
Oven-Roasted Lamb Chops with Mint Chimichurri
For this playful twist on British roast lamb with mint jelly, Luke Mangan serves lamb chops with a piquant condiment of fresh mint and jalapeno.
Churrasco with Chimichurri
Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordua makes his with butterflied tenderloin, Nicaraguan-style.
Skirt Steak with Roasted Tomato Chimichurri and Potatoes
Chef Jose Enrique often pumps up a classic chimichurri by adding sweet roasted tomatoes. The condiment is great with steak, as well as grilled fish or poultry.
Roasted Shrimp-and-Fennel Skewers with Mustard Chimichurri
To turn simple shrimp into a party-worthy dish, Boston chef Matt Jennings roasts them along with fennel, then skewers them for dipping in a tangy sauce packed with horseradish, parsley and chives.
Grilled Lamb Ribs with Chimichurri
Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they're crispy on the outside. The tangy, extra-herby chimichurri is a perfect partner for the rich meat.
Coffee-Rubbed Strip Steaks with Chimichurri Sauce
This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.
Flank Steak with Chimichurri
Flank steak lends itself to an assertive sauce because it has such a strong and rich flavor," says Colby Garrelts, chef at Bluestem in Kansas City, Missouri. For this chimichurri that he makes at home with his wife (and Bluestem pastry chef), Megan, Colby swaps out the usual red wine vinegar with sherry vinegar and makes the garlicky herb sauce extra-piquant with capers.
Short Ribs with Serrano Chimichurri and Jicama-Radish Salad
Before cooking, these short ribs are rubbed with five-spice salt so they've got deep, rich flavor. You can use either six-inch or three-inch ribs for the dish; the cooking time will be the same.
Chimichurri Baked Salmon
This chimichurri sauce can be made with cilantro for equally delicious results.
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.
Inspired by chimichurri, a classic Argentinean herb sauce for grilled meats, this chunky avocado salsa is seasoned with lots of parsley and oregano.
Grilled Shrimp with Black-Eyed Peas and Chimichurri
Chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragu that's served alongside.
Smoky Strip Steaks with Chimichurri Sauce
Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like bearnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.
Grilled Wine-Braised Rabbit with Chimichurri
Andrew Zimmern braises rabbit in red wine until it's falling off the bone, then grills it for an amazing smoky flavor.
This super fast and easy sauce with fresh parsley, garlic and dried thyme goes perfectly with grilled steak or other proteins.
Mixed Grill with Chimichurri Sauces and Roasted Peppers
In Argentina, a mixed grill is called a parrillada (parrilla means "grill" in Spanish). The dish is served in a rustic style, with whole pieces of meat like chicken hearts and sausage brought to the table. Michelle Bernstein prefers to grill skewers of meat for a more elegant presentation; here she uses chicken livers instead of hearts.
Braised Pork Shoulder with Chimichurri
Jon Shook and Vinny Dotolo--the guys behind the Food Network show Two Dudes Catering--have a philosophy that guides them, whether they're cooking for the X Games or for their new Los Angeles restaurant, Animal: Use a big cut of meat, preferably pork, and serve it with a killer sauce.