Search Results (61 found)
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.
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Put a Mexican twist on your grilled steak with this herb-infused chimichurri sauce recipe from Guy Fieri.
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Get Grilled Skirt Steak with Green and Smokey Red Chimichurri Recipe from Food Network
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Get Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers Recipe from Food Network
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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
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Get Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca Recipe from Food Network
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Get Grilled Marinated Leg of Lamb with Asparagus and Mint Chimichurri Recipe from Food Network
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Get Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri Recipe from Food Network
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In South America, piquant chimichurri sauce is a favorite accompaniment to grilled meats. Serve bread alongside to soak up the sauce; you won't want to miss a drop.
cooking.nytimes.com
Chimichurri is the South American green herb sauce that goes with just about everything Easy to put together, it tastes best freshly prepared When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year