RED PEPPER CHIMICHURRI | ALLRECIPES
This tasty vegetarian sauce is an extremely versatile condiment. Great on sandwiches, in place of enchilada sauce, or used as a marinade. We put this stuff on practically everything! The recipe may seem rather involved but is really quite simple.
Provided by chel79
Categories Side Dish Sauces and Condiments Sauces
Total Time 20 minutes
Prep Time 20 minutes
Yield 5 Cups
Number Of Ingredients 13
Steps:
- Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
- Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
- Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.
Nutrition Facts : Calories 56 calories, CarbohydrateContent 1 g, FatContent 5.7 g, FiberContent 0.3 g, ProteinContent 0.3 g, SaturatedFatContent 0.8 g, SodiumContent 453.4 mg, SugarContent 0.2 g
ARGENTINIAN STEAK WITH RED CHIMICHURRI RECIPE | ALLRECIPES
Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.
Provided by Jillian
Categories World Cuisine Latin American South American Argentinian
Total Time 7 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 23
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, CarbohydrateContent 23.3 g, CholesterolContent 98.2 mg, FatContent 55.5 g, FiberContent 5.8 g, ProteinContent 43.5 g, SaturatedFatContent 10.6 g, SodiumContent 1553.3 mg, SugarContent 8.1 g
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