Argentine Red Sauce Recipes

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ARGENTINIAN STEAK WITH RED CHIMICHURRI



Argentinian Steak with Red Chimichurri image

Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.

Provided by Jillian

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 7h45m

Yield 4

Number Of Ingredients 23

1 bunch chopped fresh flat-leaf parsley
1 medium onion, finely chopped
1 tomato, chopped
½ red bell pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon crumbled bay leaf
1 teaspoon ground black pepper
1 pinch red chile flakes, or to taste
¼ cup red wine vinegar
¼ cup water
½ cup olive oil
4 sirloin steaks, 1-inch thick
2 sweet onions, chopped
1 bunch fresh cilantro, chopped
½ cup white wine vinegar
¼ cup olive oil
4 cloves garlic
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin

Steps:

  • Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
  • Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
  • Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
  • Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
  • Place steaks into marinade and refrigerate for 6 hours, to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g

ARGENTINE RED SAUCE AND MARINADE



Argentine Red Sauce and Marinade image

This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.

Provided by Dreamer in Ontario

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 9

1/2 cup sherry wine vinegar or 1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
3 tablespoons fresh parsley, minced
3 garlic cloves, minced
4 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

  • Whisk all ingredients together in a bowl.
  • May be refrigerated in an airtight container for 1 week.

Nutrition Facts : Calories 533, Fat 55.9, SaturatedFat 7.7, Sodium 1181.9, Carbohydrate 10.6, Fiber 4.4, Sugar 1.2, Protein 2.8

EASY CHIMICHURRI ROJO (RED CHIMICHURRI) - RECIPE



Easy Chimichurri Rojo (Red Chimichurri) - Recipe image

A red version of the timeless Argentinian chimichurri sauce recipe, which can also be used as a marinade, made with plenty of fresh herbs, garlic, vinegar, olive oil, and red bell pepper. Whip this together in minutes to add depth and sophistication to many meals.

Provided by Mike Hultquist

Categories     hot sauce     Salsa     sauce

Time 20m

Number Of Ingredients 12

1 red bell pepper (seeded and chopped)
1 shallot (chopped)
4 cloves garlic (chopped)
½ bunch fresh cilantro
½ bunch fresh parsley
1/3 cup red wine vinegar
Juice from half a lemon
1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
1/3 cup olive oil

Steps:

  • Add all ingredients except the olive oil to a food processor and pulse on low to combine the ingredients.
  • Drizzle the oil in the mixture while processing on high, until it forms a paste-like quality.
  • Serve immediately or use as needed.

Nutrition Facts : Calories 741 kcal, Carbohydrate 19 g, Protein 3 g, Fat 73 g, SaturatedFat 10 g, Sodium 53 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

PARRILLADA ARGENTINA WITH RED AND GREEN CHIMICHURRI SAUCES



Parrillada Argentina with Red and Green Chimichurri Sauces image

Provided by Food Network

Categories     main-dish

Time 13h30m

Yield 4 to 6 servings

Number Of Ingredients 48

2 cups vegetable oil
1 cup fresh oregano leaves, finely chopped
1 tablespoon ground cumin
1 tablespoon Spanish paprika
1 bunch fresh Italian parsley leaves, finely chopped
6 bunches fresh Italian parsley, cleaned and dried
1 tablespoon sea salt
1/2 cup olive oil
1/2 cup vegetable oil
1/4 cup red vinegar
1/4 cup rice vinegar
1/4 cup white vinegar
12 cloves fresh garlic, peeled
1/8 tablespoon cumin
1/8 tablespoon fresh oregano leaves
1/8 tablespoon red pepper flakes
1/8 tablespoon freshly ground black pepper
6 bunches fresh Italian parsley, cleaned and dried
1 tablespoon sea salt
1/2 cup olive oil
1/2 cup vegetable oil
1/4 cup red vinegar
1/4 cup rice vinegar
1/4 cup white vinegar
12 cloves fresh garlic, peeled
1/2 cup Spanish paprika
1/8 tablespoon cayenne pepper
1/8 tablespoon cumin
1/8 tablespoon red pepper flakes
1/8 tablespoon fresh oregano
1/8 tablespoon freshly ground black pepper
1/2 cup freshly squeezed lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
1/8 tablespoon freshly ground black pepper
1 egg yolk
3/4 cup extra-virgin olive oil
10 ounces grass-fed hanger steak
10 ounces grass-fed skirt steak
5 bone-in grass-fed short ribs
1 Argentine pork sausage
1 Argentine blood sausage
1 lobe veal sweetbreads
Sea salt
1 vine-ripe tomato
Chopped fresh oregano
2 green hot peppers
8 asparagus stalks

Steps:

  • For the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day.
  • For the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.
  • For the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.
  • For the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed.
  • For the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F.
  • Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp.
  • Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done.
  • Cut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides.
  • Plate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.

ARGENTINIAN CHIMICHURRI



Argentinian Chimichurri image

Argentinian Chimichurri is zesty, herby and garlicky, making it the perfect sauce to serve with grilled meat! A staple of South American cuisine, this recipe is easy to make and ready in less than 5 minutes.

Provided by Olivia's Cuisine

Categories     Condiments, Dressings and Sauces

Time 5m

Number Of Ingredients 8

1 cup finely chopped parsley (about half a bunch)
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
4 garlic cloves (minced)
1-2 red chili peppers (seeded and finely chopped)
3 tablespoons red wine vinegar
1 tablespoon lime juice
½ cup sunflower seed oil
Kosher salt and freshly ground pepper (to taste)

Steps:

  • Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
  • Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
  • Taste for seasoning and adjust as needed.
  • Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

Nutrition Facts : ServingSize 2 tablespoons, Calories 130 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g

CHIMICHURRI ROJO ~ RED CHIMICHURRI SAUCE



Chimichurri Rojo ~ Red Chimichurri Sauce image

It is used as a traditional accompaniment to grilled meat, fish, or poultry, although it also pairs well with roasted vegetables, empanadas

Provided by Mike Gonzalez

Categories     Condiment

Time 10m

Number Of Ingredients 9

¼ cup red wine vinegar
¼ cup extra virgin olive oil
3 tbsp fresh parsley (minced)
3 cloves garlic (minced)
4 tsp paprika
1 tsp ground cumin
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper

Steps:

  • Whisk all ingredients together in a bowl.

ARGENTINEAN CHIMICHURRI SAUCE



Argentinean Chimichurri Sauce image

A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes.

Provided by Dache

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h10m

Yield 8

Number Of Ingredients 11

1 onion, minced
1 tomato - peeled, seeded, and minced
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
¼ cup water

Steps:

  • Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 725.4 mg, Sugar 1.8 g

ARGENTINE RED SAUCE



Argentine Red Sauce image

Provided by Norman Van Aken

Categories     Sauce     Garlic     Herb     No-Cook     Quick & Easy     Vinegar     Spice

Yield Makes about 1 cup

Number Of Ingredients 9

1/2 cup Spanish sherry vinegar or red wine vinegar
1/4 cup virgin olive oil
1 1/2 tablespoons hot paprika
2 teaspoons cayenne pepper
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon toasted and ground cumin seeds
1 bay leaf, broken in half
1/2 teaspoon kosher salt

Steps:

  • Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

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