Ingredients for Argentine Red Sauce And Marinade
- Sherry Wine Vinegar
- Extra Virgin Olive Oil
- Fresh Parsley
- Garlic Cloves
- Paprika
- Ground Cumin
- Salt
- Pepper
- Cayenne Pepper
How to Make Argentine Red Sauce And Marinade
- Combine all ingredients in a medium bowl and whisk vigorously until thoroughly combined.
- For best results, let the marinade rest for at least 15 minutes to allow the flavors to meld.
- Generously coat your 1 lb of lamb chops, boneless pork chops, steak, or chicken legs with the chimichurri rojo.
- Marinate the meat in the refrigerator for 4 to 24 hours. The longer it marinates, the more flavorful it will become!
- Preheat your grill to medium-high heat. Grill the marinated meat for approximately 5 minutes per side, or until cooked to your desired doneness.
- Store leftover marinade in an airtight container in the refrigerator for up to 1 week.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
4g
Fat
38g
Carbs
3g
