Sichuan Chimichurri

 <span class="copyright">(Shelby Moore / For The Times; prop styling by Sofia Branco Kraft / For The Times; food styling by Caroline K. Hwang / For The Times)</span>
(Shelby Moore / For The Times; prop styling by Sofia Branco Kraft / For The Times; food styling by Caroline K. Hwang / For The Times)

Fly by Jing founder Jing Gao's chimichurri meets Sichuan flavors in this punchy sauce that pairs so well with grilled and roast meats.