Argentine Marinade Recipes

CHURRASCO (ARGENTINE GRILLED MEAT MARINADE )

Churrasco (Argentine Grilled Meat Marinade ) image

This is a marinade for the churrasco dish. In Argentina, where this style of cooking developed, "churrasco" actually refers to many types of meats prepared on the grill. It's also popular with Nicaraguans. The churrasco cut steak is a long flat cut of skirt steak, cut from the "plate" of the cow. You might find it sold at some butcher shops as a "plate" steak. Don't confuse it with the flank steak, a similar cut, but NOT the same! The churrasco steak is typically marinated to make it tender and full of flavour. Serve topped with Recipe #456210. I did not include marinating time. Enjoy!

Provided by Nif_H

Categories South American

Time 10m

Yield 3 cups

Number Of Ingredients 10

Ingredients

3 heads garlic (about 30 to 40 cloves)
2 teaspoons salt
1 teaspoon black peppercorns
1 cup orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 cup onion, minced
2 teaspoons oregano
1 cup Spanish olive oil
meat, of choice pounded or cut thin (beef, chicken, pork)

Steps:

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in orange juice, lime juice, lemon juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
Grill the marinated meat outdoors on the barbecue. (Make sure your coals are hot and white!). For the steak - you can cook them however you like your it -- from rare to well done. However, the rarer the meat, the more tender and flavorful!
Serve the meat with the Recipe #456210.

ARGENTINEAN CHIMICHURRI

Argentinean Chimichurri image

This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!

Provided by ryalibertino

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
⅓ cup minced shallot
⅓ cup minced fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salt and ground black pepper to taste

Steps:

Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g

ARGENTINE MARINADE

Argentine Marinade image

Make and share this Argentine Marinade recipe from Food.com.

Provided by LikeItLoveIt

Categories Vegetable

Time 5m

Yield 7 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon saffron thread
1/2 cup virgin olive oil (1 20ml)
1/2 cup white wine vinegar (1 20 ml)
1 Spanish onion, diced
2 cloves garlic, pressed
1/4 cup parsley, chopped
1 teaspoon thyme
1 tablespoon lemon juice
salt & pepper

Steps:

An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri.
it is similar to a multi spiced vinaigrette and is given an earthier tone with the addition of saffron.
I serve this with poultry or shellfish and brush it on top of garlic bread before toasting.
Powder threads and steep in lemon juice for 20 minutes.
Combine all ingredients with whisk and store in covered jar.

Nutrition Facts : Calories 145.4, Fat 15.5, SaturatedFat 2.1, Sodium 2.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 0.3

ARGENTINE MARINADE FOR CHICKEN OR SEAFOOD

Argentine Marinade for Chicken or Seafood image

Provided by Food Network

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/2 teaspoon saffron threads
1 tablespoon lemon juice
1/2 cup extra virgin oil
1/2 cup white wine vinegar
1 Spanish onion, small diced
2 garlic cloves, minced
1/4 cup Italian parsley, chopped fine
1 teaspoon fresh thyme
Salt and pepper

Steps:

Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

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

Ingredients

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.

ARGENTINEAN-STYLE RIBS

Argentinean-Style Ribs image

At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.

Provided by DRIBBS

Categories World Cuisine Recipes Latin American South American Argentinian

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

1 cup coarse salt, or as needed
6 pounds beef short ribs
6 limes, quartered

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Coat the ribs heavily with salt. This brings out the fat.
Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.

Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 g

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories Beef Garlic Onion Father's Day Backyard BBQ Dinner Beef Tenderloin Spice Bell Pepper Fall Summer Grill Grill/Barbecue Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

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