Growing up, I ate a lot of grilled tri-tip. It was my dad's preferred cut of meat because it's affordable, simple to cook, and serves a crowd. It also pairs well with twice-baked potatoes. After we traveled to Argentina back in 2005, we started enjoying grilled tri-tip with chimichurri. The pairing of smoky grilled steak and fresh herb sauce is still one of my favorite entrees. Although you could marinate the meat for more flavor, I think it tastes great with just a liberal sprinkling of salt and ground pepper. It's a rustic dish that's perfect for enjoying in the open air. To get my recipe, keep reading.
I think it's safe to say that everyone knows a quintessential meat and potatoes guy. You know, the guy who only enjoys lettuce when it's paired with bacon and blue cheese dressing. The guy who consumes burgers and fries, but turns up his nose at eggplant and whole grains. In my life, this guy is my dad, and slowly but surely, with recipes like the one seen here, I'm trying to get him to eat more healthy foods.
It's a salad of mixed greens — an ingredient my father lovingly refers to as "weeds" — that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.
Kick-start your long weekend with a grilled steak and potato dinner. Served with a thick chimichurri-style parsley sauce, this classic combination is far from boring. Instead of regular potatoes, the recipe calls for sweet potatoes. They taste excellent with a smoky char from the grill. Skirt steak is Tim Love's favorite piece of meat, so don't be afraid to embrace this quick-cooking, juicy cut. Pour a glass of Pinot Noir and let the lounging begin! To get the recipe, keep reading.
When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.
This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.
Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more
Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans — they provide a snappy crunch — and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal, read more
When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.
Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables — read more
I am always looking for healthy foods to make on the grill. These Chimichurri Burgers from the South Beach Diet: Taste of Summer Cookbook really fill that order. Instead of smothering your hamburger with condiments filled with hidden calories, this burger is topped with chimichurri, a thick herb sauce that hails from Argentina. Plus, we all know parsley (the herb in this sauce) is a healthy addition to any meal. I truly appreciate an alternative to the too sweet taste of ketchup
Recipe and Photo courtesy of: The South Beach Diet Taste of Summer Cookbook, by Dr. Arthur Agatston (Rodale, 2007)
To see this tasty and easy recipe, just read more
A thick herb sauce that consists of olive oil, vinegar and finely chopped parsley, oregano, onion and garlic, all seasoned with salt, cayenne, and black pepper. It's most commonly used as a salsa or marinade with grilled meat. Chimichurri comes from Argentina where it parallels ketchup in America as being a widely popular condiment.