My take on the South American classic condiment, Chimichurri. If you love zesty, fresh flavors, then you’ll love it! Goes with any grilled meats, but especially steak.
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke – The Art of Great Barbecue.
French-trained Chef.
Judge and Co-host of America’s show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
https://tuffystone.com/pages/about-tuffy
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For more recipes, you can visit my website at:
https://tuffystone.com/blogs/recipes
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SIGNED COPY OF COOL SMOKE: THE ART OF GREAT BARBECUE:
Signed Copy of Cool Smoke: The Art of Great Barbecue
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5 Comments
Your channel has something special other bbq channel don’t have. Don’t know how to explain it, but it just does. Thanks for sharing.
How long can you store this in the fridge?
I can't having peanut oil, leave it out, substitute or move on?
Nice! I love this stuff as it's so versatile in respect of Change what you add etc to your flavour preferences. I will be trying this one for sure!
Cheers Tuffy and keep up the good work 👏 ❤
Had some left over chimichurri for some rib eye and tried it on a grilled true cod fillet.We were surprised how well it went with fish and will be doing it in the future,but not this recipe,it`s kinda busy and is more like a salsa than chimichurri.