Top Rated Chimichurri Recipes

Chimichurri sauce originates from Argentina and is one of my favorite condiments for a nice big, juicy steak.
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5

When it's brisk outside and only a hefty meal will warm me, meatloaf is one of the first dishes I crave. Now that it's warm out, the demand for meatloaf has waned, and meals are replaced with salads, sandwiches, and light pastas. A shame, if you ask me.Must we toss the glorious soul-nurturing dish aside until next snowfall, like a piece of… uh, meat? Absolutely not. That is why there are these mini Mediterranean chicken meatloaves.This recipe transforms traditional meatloaf into a healthier and lighter dish, all the while keeping it satisfying and absolutely delicious. Ground chicken is a nutritious alternative to beef, and the fresh vegetables, herbs, and mozzarella just add flavor.A trick I learned in the test kitchen at Fine Cooking is to replace breadcrumbs with quick oats. Beyond helping to maintain the loaf's shape, the oats actually moisten the meat, even when using lean ground chicken.And chimichurri is a fantastic accompaniment. Yes, I know that chimichurri originated in Argentina, which is not the Mediterranean. But after trying countless variations when I lived in Buenos Aires, I couldn't ignore that the bright flavor of my chimichurri — which calls for basil instead of oregano — is the perfect match regardless of its origin. For more recipes from Danielle Padula and her website GreenMitts, click here.
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5

Chimichurri Beef Ribs
These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the herbaceous chimichurri marinade. Don’t forget to save some of the delicious chimichurri to use as a condiment for the finished ribs.
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4.5

skirt steak
Try Marc Murphy’s Grilled Skirt Steak With Chimichurri recipe from Kingside restaurant.
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4.5

Steak
“I love skirt steak, because it’s quick-cooking and extremely flavorful. It’s especially good when rubbed with cumin, garlic, and lime, and then grilled and served with this herb-packed chimichurri sauce. While this is not a traditional chimichurri, it’s similar to a roasted red pepper version I sampled years ago in Buenos Aires. It’s great on steak, but it works well on just about any grilled meat, poultry, fish, or vegetables.” — Anna Watson Carl, author of The Yellow Table CookbookReprinted with permission from The Yellow Table, published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Anna Watson Carl. Photography by Signe Birck
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4.5

Striped Bass with Meyer Lemon Chimichurri
Upon looking at the photo, you may be asking yourself: Why are there still Meyer lemon slices inside the fish? Surely you wouldn’t want to eat them. But actually, eating a Meyer lemon is nothing like eating a regular lemon. I was first turned on to the idea of Meyer lemons not just as a garnish, but as an integral part of a dish, during my brief stint as a cook at a well-known Italian restaurant in New York City. There, they served it in a refreshing salad with watermelon radishes, snowflake celery leaves, and pickled onion arranged on a base of burrata. Such was my inspiration when I created this dish. I wanted something quick, refreshing, and fruity. When thinly sliced, Meyer lemon isn't overwhelming — rather, it brightens up mildly flavored ingredients such as this striped bass. The slight bitterness in the rind balances out the slightly sweet flavor of the fruit nicely. Cooking whole fish doesn't get a whole lot easier than this. Click here to see more Sweet and Tangy Citrus recipes.
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4.5

Roasted Tomatillo
Now that you’ve overcome your fear of fats, it’s time to enjoy a well-earned piece of victory. Take a slice of perfectly cooked organic, free range, grass-fed beef and drizzle it with a roasted tomatillo and apple chimichurri. Top with whatever you like (or nothing else at all!). Here, an appetizer version sits upon an ancient grains flatbread, garden fresh vegetables, pickled lotus root, red onion, and a few blue cheese crumbles
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4

Seared Scallops with Grilled Ramps and Chimichurri
For this spring-themed appetizer recipe, use the best scallops you can find — preferably dry-packed diver scallops. Ramps, if you've never had them before, are the wild cousin of leeks. They have a sharper, more onion-like flavor like scallions, and soft, edible green leaves. Click here to see In Season: Ramps.
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4

Rib-Eye Steak with Ramp Chimichurri
Chimichurri gets a springtime twist with the addition of ramps. The raw ramps add a spicy allium flavor to the refreshing topping and serve as a counterpoint to the richness of this well marbled cut.
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4

Steak Sandwich
Top a slice of sourdough with steak, pickles, and cheese, and serve with chimichurri for a spicy, meaty sandwich.This recipe is courtesy of chef John Currence, City Grocery Restaurant Group.  
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3.666665

Steak with Chipotle Lime Chimichurri
A simple steak recipe that's topped with a tangy and spicy chimichurri sauce. Try serving this at your next outdoor BBQ or for an easy weeknight meal. 
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3

Flat-Iron Steak with Sriracha Chimichurri & Sweet Potato Hash
Chimichurri is an Argentine green (parsley-based) sauce traditionally served with grilled meat. Serve this spicy sauce with sliced flat-iron steak and a simple sweet potato hash. Recipe courtesy of Robert Irvine.
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3