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Master the basics with this guide on knife skills for beginners – including the knives you need in your kitchen, how to use them, and the must-know knife cuts!
If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving…
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If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving deep into the world of chimichurri, one of South America’s most beloved cowboy cooking sauces. We’ve curated this roundup article to highlight all our best chimichurri recipes in one place!
With its tangy flavor and fresh, herbaceous vibes, chimichurri is a surefire way to level up any of your favorite grilled meats! In this post, we’re diving into the best chimichurri recipes that you’ll want to make on repeat. Whether you’re new to the game or a seasoned pro, there’s something here for everyone.
Before diving too deep into the ins and outs of chimichurri, we need to take a moment to talk about the origins of the famous sauce.
Chimichurri hails from Argentina and Uruguay, where it’s especially a staple in traditional cuisine. This herbaceous sauce is traditionally served with grilled meats, adding a burst of flavor to dishes like skirt steak and flank steak.
Authentic Argentine chimichurri combines flat-leaf parsley, garlic, vinegar and olive oil. This creates a bright green sauce that’s both savory and tangy. The addition of red pepper flakes or fresh tomatoes can turn it into a delicious chimichurri rojo, offering a slightly different, but equally awesome taste.
I had the incredible opportunity to attend a friend’s asado while visiting South America some years back. We spend the afternoon around a fire grilling up all kinds of meats and adding chimichurri to every bite of it.
One of my favorites was enjoying the chimichurri on a choripan! The above and below photos are from that very asado in Patagonia. We cracked open a jar of my friends chimichurri that he sells to local restaurants with the community and dug in! If you want to give choripan a try, check out my Loaded Choripan and Cheese Stuffed Choripan recipes!
One thing I learned at that asado is that American’s tend to enjoy fresh chimichurri. We like to use fresh parsley and oregano and make a very bright sauce out of it. It’s actually more traditional for South American’s to make their chimichurri out of dried ingredients. They love their dried herbs and let the chimichurri sit at room temperature to marinate for a while before using it. It makes for a really flavorful and delicious sauce.
If you really get into chimichurri, you should give both a try! Then drop a comment below and let me know if you prefer the fresh herbs vs the dried herbs when it comes to your chimichurri.
My best chimichurri recipes are all about those fresh ingredients, mostly because the fresh version of chimichurri is my favorite. Chimichurri is an easy sauce made with a mixture of several things.
Fresh parsley, fresh cilantro and fresh oregano tend to be the mainstays that get combined with the zing of red wine vinegar or apple cider vinegar. The addition of garlic cloves, red pepper flakes and a good dose of extra virgin olive oil creates a sauce that’s bursting with flavor.
It’s the perfect way to add zesty and vibrant flavor to your dishes, and it doubles as a great marinade for your favorite cuts of meat like picanha, skirt steak, flank steak, sandwiches and lamb chops. Plus, it stores well in an airtight container, making it a great make-ahead option for your next gathering or backyard BBQ.
The basic ingredients for chimichurri include fresh parsley, fresh cilantro (optional) and then fresh oregano (also optional), which form the herbaceous base of the sauce. I mention the optional piece of the sauce because it’s all about your preferences! Most of my chimichurri recipes consist of a base that’s just parsley, but if you’re a fan of cilantro and oregano then definitely add them in.
Garlic cloves and red pepper flakes add a punch of flavor and heat. For the acidic component, red wine vinegar or apple cider vinegar is used, providing the tangy flavor that balances the herbs and spices.
To bring everything together, extra virgin olive oil is essential, giving the chimichurri its smooth and cohesive texture. Lemon juice or lime juice adds an additional layer of acidity and brightness. Season with kosher salt or sea salt and black pepper to taste. Red onion can also be added for an extra burst of flavor, though it is optional. These simple ingredients create a vibrant and versatile sauce perfect for enhancing a variety of dishes.
The Best Chimichurri Recipes roundup would clearly be incomplete without these picanha steak recipes.
Perfectly seared steak bites in a skillet then paired with farm-fresh eggs and potatoes? Yes! And then for the final touch, they are finished with a zesty chimichurri sauce.
Fire up the grill and get ready to enjoy juicy, flavorful steaks topped with vibrant chimichurri sauce. These recipes combine the smoky char of perfectly grilled steaks with the fresh, herbaceous kick of chimichurri. The result? A mouthwatering experience that elevates any barbecue or dinner gathering.
Elevate your sandwich game with the fresh, tangy flavors of chimichurri. These recipes combine the bold, herbaceous sauce with a variety of delicious fillings, creating mouthwatering sandwiches that are perfect for any meal. Whether you’re packing lunch or making a quick dinner, chimichurri sandwiches are an absolutely delicious way to enjoy the sauce.
Mint chimichurri anyone?! Check out the below recipes to see how I customize my chimichurri recipes to pair with all types of lamb!
Discover the endless possibilities of chimichurri. These recipes, in particular, prove just how incredibly adaptable and delicious chimichurri can be.
If you follow me, you know how excited I was after experimenting with smoked chimichurri. It’s a weird and crazy way to make this sauce even more delicious. After I made the traditional sauce with a hot coal from the fire, I couldn’t wait to try smoked butter—and it turned out spectacularly! It should be obvious, but when it comes to depth and flavor, a smoky chimichurri sauce is unbeatable!
Seafood is a fantastic match for these smoked chimichurri sauces. They effortlessly level up grilled shrimp, salmon, or a robust fish like swordfish. Moreover, the chimichurri’s smoky and herbaceous notes provide an insanely good contrast.
Additionally, don’t forget the vegetables! Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus become even more freakin’ delicious when paired with smoked chimichurri butter. The sauce enhances their natural sweetness, adding a rich, smoky undertone.
Definitely! While fresh herbs give the best flavor, you can nevertheless use dried herbs in a pinch. Just remember to adjust the quantity, because dried herbs are more concentrated.
Chimichurri can last up to a week in the fridge when stored in an airtight container, such as a Mason jar. Alternatively, you can also freeze it in ice cube trays for up to three months.
Absolutely! In fact, chimichurri tastes even better after sitting for a few hours. Make it ahead of time and then store it in a Mason jar or an airtight container at room temperature or in the fridge.
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If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my…
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If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my new FYR Grill. Today, I’ll show you how to nail the perfect crust on your favorite cut of steak every single time.
This recipe is inspired by the legendary Ox restaurant in Portland, Oregon. They’ve illustrated the path to perfection, which helped me create this killer recipe. Get ready for steaks with a mouthwatering, crispy crust but tender juicy center. If you’re a home cook, this guide will walk you through achieving steak crust perfection just like celebrity chefs.
For obvious reasons, one of the most frustrating challenges in cooking for unpracticed cooks is the crust. A good crust on the surface of the meat isn’t only about looks. It’s more about flavor and texture while creating the ultimate steak experience.
Mastering how to get that nice crust packed with flavor will up your cooking game, wow your guests, and turn every steak into an unforgettable meal. Plus, it’s super straightforward and delivers epic results. Trust me, this is absolutely one technique every meat lover needs in their arsenal.
Here’s what you’ll need to create the best crust on the surface of your steak.
Now that you know what to grab at the grocery store, let’s get to the step-by-step rundown of how to make the grilling magic happen – reliably.
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First, let’s make the Black Gold baste. In a cast iron skillet, bring your beef tallow to medium-high heat, aiming for around 325 degrees F. Once heated, pour it over the herbs, green onions, garlic, and lemon in a heat-safe bowl. Let this mixture sizzle, then cover and set it aside for 10 minutes to steep. This allows the flavors to meld together beautifully.
Next, generously season your favorite cuts of steak with kosher salt and place them in the fridge uncovered overnight. This step is crucial for drawing out excess moisture and intensifying the steak’s flavor. The next day, pat the steaks dry with paper towels to ensure a good crust. If you can, let them come up to room temperature for the best results.
Preheat your grill for high-heat direct cooking, about 400-450 degrees F. This high-temperature direct heat source is key to achieving that crispy crust (aka the Maillard reaction). Place your thick steak on the grill and then flip every 60-90 seconds to develop an even crust. During the grilling, baste the steaks with the Black Gold sauce every couple of flips.
If you notice flare-ups, crank the steaks up with the Santa Maria or move them to a cooler part of the grill while the flames die down. Continue grilling until the steaks reach an internal temperature of 120 degrees F for medium-rare. For the desired doneness, use your digital meat thermometer to get the perfect temperature. The total cooking time should be about 4-5 minutes per side.
Finally, let the steak rest for 10 minutes before slicing. This resting period allows the juices to be redistributed, ensuring a juicy steak. Slice, serve, and enjoy the most freakin’ delicious cooked steak with an incredible crust.
The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.
Now that you’ve mastered it, you may want to check out some of my other steak recipes. I have so many favorites that it’s hard to choose. That’s why I created a roundup with The Best Grilled Steak Recipes ever. If you’re looking for another way to take your steaks to the next level, you also have to try my Smoked Steak Butter.
A perfectly crusted steak deserves equally awesome sides. Consider pairing your steak with grilled vegetables like bell peppers and asparagus, a fresh cucumber salad, or classic mashed potatoes. A simple yet flavorful side of roasted cherry tomatoes with a drizzle of olive oil complements the steak’s rich flavors beautifully. For an extra touch, serve with a side of garlic butter or blue cheese sauce for added depth and richness.
If you have any leftover steak, wrap it tightly and store it in an airtight container in the fridge. To reheat, wrap the steak in aluminum foil and heat it at 250 degrees F on the grill or in the oven until warmed through.
While the Black Gold baste packs a punch and helps get that perfect crust, adding a steak rub can take your flavor game to the next level. A good rub with salt, black pepper, and then your fave spices amps up the taste and gives you an even bolder crust. I went with the Bourbon Prime spice rub for a touch of smoky savoriness.
Using a cast iron pan to cook your steak can produce an incredible crust and evenly cooked meat. The skillet’s also has excellent heat retention properties ensuring consistently high temperatures, which are crucial for a flavorful, crispy crust. Additionally, a cast iron skillet allows you to easily control the heat and quickly sear the steak on all sides. This method is perfect for those who don’t have access to a grill or prefer cooking indoors. Plus, you can easily add aromatics like garlic, herbs, and butter to the skillet for extra flavor.
If you don’t have enough time to source beef tallow, a high-smoke point vegetable oil like grapeseed oil or avocado oil is a great alternative. These oils won’t yield quite the same results but they can handle the high heat required to achieve a good crust without burning.
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If you’re a lobster fan looking for an epic lobster tail recipe, stop scrolling and discover what kind of steakhouse-level magic you can…
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If you’re a lobster fan looking for an epic lobster tail recipe, stop scrolling and discover what kind of steakhouse-level magic you can create with your own backyard grill or smoker.
Today, I’m curating my best lobster recipes all in one spot. As you’ll soon see, the boiled lobster tail is not the only way to celebrate this wondrous seafaring crustacean. Lobster tail meat is meaty, hearty, and always the perfect centerpiece for a meal that’s so freakin’ delicious!
There are few things better in life than taking a bite of some buttery lobster. As any seafood lover knows, lobster and melted butter (with garlic and a sprinkling of fresh parsley) is already a match made in foodie heaven!
When you have the right recipe in front of you, you can make lobster with the best flavor that rivals any steak. The sweet, tender meat pairs perfectly with a variety of seasonings and cooking methods.
Each recipe card below expands on the possibilities and ventures into the world of seasoned lobster tails. The bold, zesty, spicy, and citrusy flavor combinations are all designed to bring out the natural goodness of the lobster.
Whether smoked, grilled, stuffed or cooked in a cast-iron pan, lobster tails offer versatility and a gourmet touch to any meal. Plus, they cook quickly, making them a win-win for your next special occasion or weeknight dinner.
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The smoking process takes more patience than grilling, but it’s worth it every time. In fact, sometimes this is the easier option because they cook slower and therefore make it more difficult to overcook. Not impossible… but more difficult. Plus, the smoky flavor that gets imparted on the lobster meat is delicious!
Grilled lobster is a classic way to give the buttery meat a deep and satisfying flavor from your smoky charcoal. The lobster cooks faster this way, so be ready when it’s go time.
Stuffed lobster tails are a true showstopper, bringing together the rich flavors of lobster with a variety of mouthwatering ingredients.
Last but not least, one of my favorite ways to cook lobster tail is in my well-seasoned cast-iron skillet.
Pair your lobster tails with classic sides like garlic mashed potatoes, grilled asparagus or a fresh garden salad. For a more luxurious touch, consider making truffle mac and cheese, parmesan risotto or rice pilaf. Obviously, don’t forget a glass of crisp white wine or a refreshing cocktail to complete the insanely good meal.
Leftover lobster tails can be stored in the refrigerator in an airtight container for up to two days. To reheat, gently warm in the oven at 350°F until heated through. Avoid the microwave, as it can make the lobster tough and rubbery. You can also use leftover lobster meat in salads, sandwiches, or pasta dishes.
If you enjoyed this lobster recipe round up, check out my some of my other round ups for grilled steak, burnt ends and even chicken legs!
It’s the cold water. The icy, nutrient-rich waters of the North Atlantic provide the ideal environment for lobsters to grow slowly, which results in tender, sweet meat.
Absolutely! If you buy a whole lobster, you can definitely still make lobster tail recipes. Simply remove the tail from the rest of the lobster by twisting it off where it meets the body. The remaining lobster meat can be used for other dishes like lobster bisque, lobster rolls, or seafood pasta.
You can find high-quality Maine lobsters online from reputable seafood suppliers or usually at your local grocery store. Many offer overnight shipping to ensure freshness. Look for suppliers with good reviews and a solid reputation for quality.
I prefer lump charcoal for grilling lobster tails because it burns hotter and cleaner than briquettes. It imparts a wonderful smoky flavor without any chemical taste. Brands like Cowboy Charcoal, Royal Oak or Kamado Joe are excellent choices for high-quality lump charcoal.
Get stoked for life
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
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