It’s that time of the summer again when you’ve zoomed through everything in your grilling repertoire—twice. You’ve diligently executed fancy barbecue masterpieces with a laundry list of obscure spices. You’ve made potato salad just about every way you can dream.
Summer’s Most Delicious Fish Dish Requires Zero Cooking
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But when this laziness settles in, don’t turn on your grill. Instead, throw on some steaks, or salmon, or zucchini, or tofu, or basically whatever the hell you want, and don’t worry about coating it in anything, sourcing any hard-to-find ingredients, or honing your julienne knife skills. In order to view the video, please allow Manage Cookies
What you need to do: Drizzle this chimichurri sauce from San Francisco’s Epic Steak’s Executive Chef Parke Ulrich (who also is at the helm at sister restaurant Waterbar) on whatever you’ve seared and sizzled, and brace yourself for a summer grilling renaissance.
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
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Chef Parke Ulrich’s Chimichurri Sauce Makes 1 quart
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 5 minutes min.
Cook time 5 minutes min.
Ingredients
1 bunch of cilantro 1 bunch of parsley 4 cloves of garlic 2 jalapeños Splash of sherry vinegar Extra virgin olive oil, to taste Salt, to taste
How to make it
Blend everything in a blender, adding the parsley last. Make sure to use enough oil to make an emulsified sauce.
Finish with salt and a splash of vinegar to adjust seasoning.
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It’s that time of the summer again when you’ve zoomed through everything in your grilling repertoire—twice. You’ve diligently executed fancy barbecue masterpieces with a laundry list of obscure spices. You’ve made potato salad just about every way you can dream.
Summer’s Most Delicious Fish Dish Requires Zero Cooking
Read article
But when this laziness settles in, don’t turn on your grill. Instead, throw on some steaks, or salmon, or zucchini, or tofu, or basically whatever the hell you want, and don’t worry about coating it in anything, sourcing any hard-to-find ingredients, or honing your julienne knife skills.
Summer’s Most Delicious Fish Dish Requires Zero Cooking
Read article
Summer’s Most Delicious Fish Dish Requires Zero Cooking
In order to view the video, please allow Manage Cookies
What you need to do: Drizzle this chimichurri sauce from San Francisco’s Epic Steak’s Executive Chef Parke Ulrich (who also is at the helm at sister restaurant Waterbar) on whatever you’ve seared and sizzled, and brace yourself for a summer grilling renaissance.
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
Read article
Chef Parke Ulrich’s Chimichurri Sauce
Makes 1 quart
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
Read article
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 5 minutes min.
Cook time 5 minutes min.
Ingredients
1 bunch of cilantro 1 bunch of parsley 4 cloves of garlic 2 jalapeños Splash of sherry vinegar Extra virgin olive oil, to taste Salt, to taste
How to make it
Blend everything in a blender, adding the parsley last. Make sure to use enough oil to make an emulsified sauce.
Finish with salt and a splash of vinegar to adjust seasoning.
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Prep time 5 minutes min.
Cook time 5 minutes min.
Ingredients
1 bunch of cilantro 1 bunch of parsley 4 cloves of garlic 2 jalapeños Splash of sherry vinegar Extra virgin olive oil, to taste Salt, to taste
How to make it
Blend everything in a blender, adding the parsley last. Make sure to use enough oil to make an emulsified sauce.
Finish with salt and a splash of vinegar to adjust seasoning.
Prep time 5 minutes min.
Cook time 5 minutes min.
Prep time 5 minutes min.
Cook time 5 minutes min.
Prep time
5 minutes min.
Cook time
Ingredients
- 1 bunch of cilantro
- 1 bunch of parsley
- 4 cloves of garlic
- 2 jalapeños
- Splash of sherry vinegar
- Extra virgin olive oil, to taste
- Salt, to taste
How to make it
Blend everything in a blender, adding the parsley last. Make sure to use enough oil to make an emulsified sauce.
Finish with salt and a splash of vinegar to adjust seasoning.
Blend everything in a blender, adding the parsley last. Make sure to use enough oil to make an emulsified sauce.
Finish with salt and a splash of vinegar to adjust seasoning.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
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Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
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The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
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More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
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