Looks awesome! I can imagine all sorts of things this would be absolutely delicious with. I'm thinking fish for now.... mmm....

This is our "go-to" sauce for dry aged rib-eye steaks. It's perfect for entertaining, in fact we're making it this weekend! I like using Sherry vinegar in the sauce and find that it provides a nice balance to the garlic and pepper.

My husband loves chimmichurri but we make it slightly different- we chop roasted red peppers, a few cloves of garlic, parsley, add some olive oil, salt, pepper and lemon juice and let it marry for a few hours. It is amazing! The Italian family likes to call it Zappo-deen-yo (sic) too.

This sauce changed my concept of how skirt steak should be made. For years growing up my father made a sort of terriaki marinade for skirt steak and I always loved it but when I moved to South Florida 6 years ago I had 'Cuban Steak' which also uses this sauce for the first time and a long lasting craving/obsession was born. Chimichurri and skirt steak are like a match made in heaven...in fact I'd be a little disappointed if cuban steak isn't the next recipe posted if Chimichurri is going here :)

My brother lived in Argentina for a few years and brought back with him a wealth of knowledge on Argentine food. I love the way he serves chimichurri. He makes a steak sandwich with a think piece of grilled steak, provolone cheese, tomato and maybe lettuce. He puts the chimichurri right on the steak and on the bread slices. It is divine.

I have been mking something like this for a while, rolling it up in skirt or cube steak and baking or grilling it. I just never knew what it was I was making. ;>). As someone said above, I too have used cilantro, adding chopped lemon and lime. Boy is it ever tasty!

My BIL lived in Ecuador and makes a version of chimichurri. We were at the beach and he slathered it over corn on the cob and roasted it. It was delightful.

My Cuban son-in-law makes this & the whole family loves it. He serves it with roast or grilled pork. Delicious. I can eat it alone with nothing! Yummy!

Chimichurri is so versatile, we use it all the time on grilled meats. Thanks for mentioning my recipe.

I have never tried making chimichuri (thought it was an Asian cuisine!)but bought it once from Trader Joe's- Salmon marinade with chimichuri...its delicious.The variations look interesting- will give it a try. Thanks.

This is a great seasoning/dressing for meats and vegetables. I use it all the time and it stays in the fridge forever.

This is my very favorite sauce to go with meat. This particular recipe is especially good.

I've never heard of this; it looks delish, so simple AND flexible! I like to be able to play with a recipe when I may not have all the ingredients on hand, or just need to tweak it a bit for another taste. I like the idea of some tiny bits of roasted red pepper added to it as well.(thanks, dmb4379!) BUT, I'll be making this just as it is first :)

We've been loving and making chimichurri for a decade, and this is very close to my favorite barrila's recipe. Most Argentines I know would not use olive but vegetable oil. It allows more of the herb flavor to come through. Also, this is really best if you let it marry in the fridge for a few days before use.

It is very popular also here in the northern part of italy where it's served as a sauce for 'bollito' (long boiled meat) and other meat dishes but it's also great with bread
My granma's recipe adds a boiled egg (which also thickens the sauce) and some salted anchovies
Enjoy!

This is so good on lamb chops as well. Much better than mint sauce. You can even serve a nice big platter of lamb chops and use this as a dip for a wonderful appetizer!

Chimichurri with skirt steak has become my obsession. I love taking the sauce and pouring some of it over the top of my mashed potatoes. I tried making the sauce at home but need some more practice as it wasn't quite what I was looking for. I'm trying to recreate a recipe from a favorite restaurant in Brickell, Miami.