Recipe Note

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Spoon over grilled skirt steak or tri-tip.

✦ Drizzle on roasted potatoes or grilled peppers.

✦ Serve with sausage links sliced on the bias.

Backyard Pro

✦ Split batch: half as is; half with 1 tsp lemon zest for poultry.

✦ Stir in 1–2 Tbsp warm steak jus on the board to marry flavors.

✦ Swap ¼ parsley for cilantro for an asada vibe.

Pit Legend

✦ Two-texture play: half fine-chopped, half medium-chopped for cling + pop.

✦ Brush a whisper of beef tallow on slices, then rojo—fat + acid = snap.

✦ Add ½ tsp ground cumin for smoke-friendly depth (especially with lamb).

From the Fire

In parrillas from Argentina to Uruguay, red chimichurri leans on paprika and oregano for a warmer, smokier profile—perfect over char and fat, no blender required.

Tips, Tricks & Techniques

Herbs bone-dry before chopping = brighter color and cleaner flavor.Paprika quality matters—use fresh tins; stale reads dusty.Taste on warm meat, not a cold spoon; temperature changes the acid read.Hold up to 3 days refrigerated; bring to cool room temp and stir before serving.

Pair It (Serve & Sip)

Skirt steak • Tri-tip • Chorizo • Grilled mushrooms & peppersZero-proof: Lime Topo with a pinch of salt Tempranillo • Malbec • Mezcal highball

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael and Stoking the Coals are here to help busy families, new grillers and seasoned hosts get Pro level results without the chaos and catastrophes. We are in this together!