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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 89g Recipe makes 1 cup) The following items or measurements are not included below: 1/2 cup sherry wine vinegar |
||
| Calories 531 | ||
| Calories from Fat 502 | (94%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.8g | 85% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 39.9g | ||
| Polyunsaturated Fat 6.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1178mg | 49% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 1.2g | ||
| Protein 2.7g | 5% | |
Argentine Red Sauce and Marinade
By: Dreamer in Ontario
May 27, 2008
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.
1 cup
Ingredients
- 1/2 cup sherry wine vinegar or 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
Directions
1
Whisk all ingredients together in a bowl.2
May be refrigerated in an airtight container for 1 week.
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- Course > Condiments, etc. > Marinades & Rubs
- Course > Condiments, etc. > Sauces > Savory Sauces
- Cuisine > South American > Argentinean
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > To Go...
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Color Guard Mom
On Sep 1, 2008
Very nice marinade. Thanks so much for posting. FYI - make sure you marinade it for as long as suggested, I was short an hour or so and I could tell, as the meat was still a little tough. Again - thanks for posting! Made for Potluck Tag.
From: mikekey
On Jul 19, 2008
This is an excellent marinade. I used it on boneless chicken breasts, but it would be great on pork, too! Made as written, and marinated the chicken about 4 hours. I also heated the marinade to a boil and used as a sauce on the chicken after cooking.
From: Lavender Lynn
On Jul 3, 2008
This is a very good marinade. I followed the ingredients per recipe except no cayenne pepper. Made for ZWT4 for Cookin Cats
From: NcMysteryShopper
On Jun 12, 2008
Oh My! Oh My! This marinade is so good! I was out of red wine vinegar (go figure!) so I used half balsamic and half sherry (not vinegar) - the result was unbelievably fabulous! The ribeyes were so tasty! I served this with Argentinean Potato Salad and made it for the South and Central American Challenge for the Zaar World Tour 4. Whine and Cheese. Thank you so much Dreamer! This is a definite keeper!
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