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Steak and Chimichurri Sandwiches
Broiled skirt steak, bread, and chimichurri sauce is really all you need for this simple sandwich—you'll find yourself plunging the sandwich into the chimichurri before every bite.
Ciabatta Chimichurri Steak Sandwich — Ethan
Churrasco Steak
Churrasco takes different forms around South and Central America. This one channels the Argentine approach, cooked on a plancha or grill and bathed in herbal and garlicky chimichurri sauce.
Pepito (Mexican Steak Sandwich)
This Pepito (Mexican steak sandwich) combines juicy steak with avocado, beans, and jalapeños. These easy sandwiches only take 20 minutes (or less) to make!
Grilled Steak, Avocado, and Spicy Crema Sandwiches
Toasted bread, grilled steak, velvety avocado, and cool spicy crema make this an incredibly satisfying sandwich.
Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo
Spicy and beefy jalapeño-marinated hanger steak is paired with salty cotija mayo, charred onions, and fresh cilantro, which come together in one incredibly flavorful sandwich.
Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri
Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red.
Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio
The appeal of a steak sandwich lies in the fact that it's steak, and yet it's all the other components that make it truly special. This one is layered with an easy roasted cherry tomato jam, a creamy anchovy- and cheese-spiked sauce, a bright and bitter salad, pickled onions, and Parmesan.
Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese
Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred.
Grilled Skirt Steak with Chimichurri
Grilled skirt steak with lots of chimichurri is a perfect summertime meal. This recipe gives you a simple, well-salted grilled skirt steak topped with deliciously verdant, garlicky, and slightly spicy chimichurri.
On paper, the chacarero chileno sandwich seems unlikely. Grilled beef, sliced tomato, and cooked green beans. But when done properly, it works. Prove it to yourself by trying this recipe.
Serve With
Chilaquiles With Pepitas, Charred Corn, and Black Beans
Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos—charred to add some bitter,...
Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
Baked Chile Rellenos with Corn and Crema
The smoky charred chiles were the perfect vessel for the filling, adding just enough spice to make your lips tingle. Instead of heavy and fatty, the corn adds natural sweetness to balance out the dairy. All told, if you're looking for an intro chile relleno recipe, this is an excellent place to start.
Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen
These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar.
Pequenes (Chilean Onion Empanadas)
These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust
Chard- or Collard-Wrapped Polenta-Chile Tamale Packages From 'Heart of the Plate'
Polenta and greens take a new form in Mollie Katzen's tamale-like polenta packages. These small bites from her new cookbook, The Heart of the Plate, are surprisingly simple: make a pot of thick polenta laced with Anaheim chiles and sautéed onions, blanch a dozen chard or collard leaves, scoop, roll, and sauté.
Sopaipillas (Chilean Fried Pastries)
Sopaipillas (Chilean Fried Pastries) be served two ways: soaked in a spiced syrup for a comforting sweet treat, or served freshly fried and crispy with salsa.
Mole Poblano
Mole Poblano is a true Mexican classic. It may be time consuming to make, but worth it for the amazing results, and complex flavor. It also freezes beautifully and is great on enchiladas!
Tostones with Tomato Salsa
Tostones is a classic across Latin America and definitely a favorite side dish. Follow our easy-to-make tostones recipe and I promise you won't be disappointed!!
Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each
Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.