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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
1. Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
2. Chimichurri for Beef, Innards and Sausage:
3. 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.
4. Argentine Marinade for Chicken or Seafood:
5. Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
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