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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
4g
Fat
38g
Carbs
3g
