The spicy, garlicky, herbaceous Argentine sauce was made for meat—but also for sandwiches, eggs, salad, and more
To turn the usual chimichurri seasoning paste into an exciting salad dressing, just add fresh lime juice and olive oil.
These appetizer-size crostini are made with baguette slices and quail eggs, but you could easily make a meal-size version with a wider loaf of bread and fried chicken eggs.
Here’s a version of chimichurri that leans Mediterranean, with the inclusion of rosemary and a little balsamic vinegar. It’s great on beef as well as bison.
Recipe: Bison Tri-Tip with Chimichurri
Watch these appetizer pastries disappear at your next party. Frozen puff pastry makes them easy to pull off.
Recipe: Beef Empanadas with Chimichurri
Plenty of chile flakes in the chimichurri sauce makes these easy sandwiches exciting.
Photo by Victor Protasio; food styled by Margaret Dickey; props styled by Audrey Davis
Food Network star Guy Fieri puts loads of herbs and black pepper into his sauce for skirt steak.
A Sunset reader likes to mix chopped salty cheese with chimichurri as an appetizer topper for romaine spears.
Recipe: Chimichurri Romaine Spoons
Choosing between beef ribeye or New York strip steaks may be the hardest part of making this 35-minute recipe.
Las Vegas chef Rick Moonen grills a whole fish in a grill basket so it keeps its shape, using chimichurri for both seasoning and for a sauce at the table.