Parrillada Argentina With Red And Green Chimichurri Sauces Recipes

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PARRILLADA ARGENTINA WITH RED AND GREEN CHIMICHURRI SAUCES



Parrillada Argentina With Red and Green Chimichurri Sauces image

Make and share this Parrillada Argentina With Red and Green Chimichurri Sauces recipe from Food.com.

Provided by Food.com

Categories     South American

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 45

2 cups vegetable oil
1 cup fresh oregano leaves, finely chopped
1 tablespoon ground cumin
1 tablespoon spanish paprika
1 bunch fresh Italian parsley, 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 wine vinegar
1/4 cup rice vinegar
1/4 cup white vinegar
12 fresh garlic cloves, peeled
1/8 tablespoon cumin
1/8 tablespoon fresh oregano leaves
1/8 tablespoon red pepper flakes
1/8 tablespoon fresh 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 wine vinegar
1/4 cup rice vinegar
1/4 cup white vinegar
12 fresh garlic cloves, 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 fresh ground black pepper
1/2 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
1/8 tablespoon fresh ground black pepper
1 egg yolk
3/4 cup extra-virgin olive oil
10 ounces grass-fed hanger steaks
10 ounces grass-fed skirt steaks
5 bone-in grass-fed short ribs
1 argentine pork sausage
1 argentine blood sausage
1 lobe veal sweetbreads
sea salt
1 vine-ripe tomatoes

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.

Nutrition Facts : Calories 2650.7, Fat 275.3, SaturatedFat 39.8, Cholesterol 105.7, Sodium 3914.5, Carbohydrate 34.9, Fiber 16.1, Sugar 4.5, Protein 25.6

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.

CHIMICHURRI ROJO



Chimichurri Rojo image

Categories     Garlic     Herb     Marinate     No-Cook     Quick & Easy     Vinegar     Fall

Yield Makes 1 1/4 cups

Number Of Ingredients 9

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

Steps:

  • Combine all ingredients and mix well.

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

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Top Asked Questions

What is Argentinian chimichurri made with?
Traditionally, Argentinian chimichurri is made with sunflower seed oil. Most recipes you will find online ask for olive oil, but olive oil was not widely available in Argentina and Uruguay back in the days, so those versions are not authentic.
What is red chimichurri sauce?
Red Chimichurri Sauce is a zesty variation of Argentina’s famous green chimichurri. This fresh, spicy sauce makes a grilled steak sing! Try it on chicken or fish, too.
What goes well with chimichurri sauce?
Zesty chimichurri sauce is the favourite accompaniment. Try my recipe for their traditional Green Chimichurri or make this smoky, spicy red version. Sweet red bell pepper and fresh parsley are the base, rounded out with the perfect balance of smoked paprika, tangy vinegar, and creamy olive oil.
How do you make chimichurri sauce with vinegar?
Add the red wine vinegar and the olive oil. Process just until coarsely ground – you don’t want a smooth puree – you still want texture in the sauce. Scrape it into a serving bowl or storage container. The red chimichurri sauce keeps refrigerated for up to two weeks (if it lasts that long).

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