Feel free to play with different
herbs in the chimichurri recipe — that's what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: «When we were younger, our mom would buy lots of herbs, but she'd never use them,» says Michael.
And the olive
oil in the chimichurri sauce will add a bit of moisture to the chicken in case it is overcooked.
The Argentine chef Francis Mallmann combines the pungent herb with garlic and
parsley in a chimichurri sauce you'll want to slather on just about everything you toss on the grill this summer.
Marinate skirt
steak in chimichurri sauce for at least one hour, or overnight, and make Ancient Grain Pilaf.
The
ingredients in my chimichurri sauce are cilantro, parsley, garlic, red onion, olive oil, apple cider vinegar, red pepper flakes, sea salt, and black pepper.
You'll find more savory / umami
notes in this chimichurri vs. my mojo sauce — Anchovies and capers lend their briny notes while the charred lemon gives it a great smokiness!
To help you save even more time in the kitchen, snag these Stainless Steel Herb Scissors ($ 12) to mince the fresh cilantro and
parsley in the chimichurri sauce.