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Don't Go Overboard on the Dressings

Alongside the meats, Manuel served a flavorful citrus chimichurri, made with dried and fresh parsley, oregano, dill, lemon juice, and a bit of paprika for color. As guests sprang for it, he warned us against using too much, as the pungent garlic-and-herb emulsion can sometimes overwhelm the meat and wine.

Photo: Susannah Chen

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