Borrow a tradition from Southeast Asia, Argentina, or Spain, and whisk up these sauces for grilled fish, chicken, or steak
This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.
A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak. Before cooking the steaks,…
Spread on a zesty South American sauce and swap the bun for a pita pocket
While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to…
Chimichurri is a tangy garlic and parsley sauce that accompanies grilled beef at Argentine steakhouses. It often contains a touch of oregano, too, but I like to give the sauce…
In Argentina, chimichurri is served with parrillada -- a mixed grill of steak, chops, and sausages. Follow the Argentines' lead and serve this herb sauce spooned over just about any…
Bright green and garlicky, chimichurri is a classic Argentinian condiment for steak. Though it’s usually made with fresh herbs, this one uses peppery arugula instead. Serve the steak and veg…
Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some…
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