This herbaceous South American sauce works beautifully on grilled steak. See the Chimichurri recipe ». André Baranowski

Perfect on steamed artichokes, this dipping sauce adds a tangy twist to this spring vegetable.

Yield: makes ABOUT 1 1/4 CUPS


  • 3 tbsp. red wine vinegar
  • 2 cloves garlic, finely chopped
  • <sup>3</sup>⁄<sub>4</sub> cup extra-virgin olive oil
  • <sup>1</sup>⁄<sub>4</sub> chopped flat-leaf parsley
  • <sup>1</sup>⁄<sub>4</sub> cup chopped cilantro
  • Kosher salt, to taste


  • Combine the vinegar and garlic in a small bowl; let sit for 20 minutes. Stir in olive oil, parsley, and cilantro. Season with salt.