2.0 – 1 reviews • Grilling
| Total: |
40 min |
| Prep: |
25 min |
| Cook: |
15 min |
| Yield: |
4 to 6 servings |
Ingredients
- Beef tenderloin
- New York strip steak, 1 per person
- Chorizo, 1 link per person
- Chicken, quartered, 1 quarter per person
- 1 cup Italian parsley, picked
- 6 garlic cloves
- 1 teaspoon chopped fresh oregano
- Pinch dried chile flakes
- Salt and pepper
- 1/4 cup malt or red wine vinegar
- 1 cup olive oil
- 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
Instructions
- Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
- Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
- Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
548 |
| Total Fat |
58 g |
| Saturated Fat |
8 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
9 mg |
| Sodium |
293 mg |
