This favorite from Argentina & Uruguay is absolutely fantastic with grilled meats & vegetables. We've separated the sauce from the protein or vegetables in the recipe below. Enjoy!
Course: Main Course, Marinade, sauce
Cuisine: Argentine, Urguayan
Keyword: Grill, Grilling, Marinade
1 shallot, finely chopped
1smallred pepper, deseeded and choppedfor color!
1largejalapeño, deseeded and chopped
3-4 clovesgarlic, chopped or minced
1/2cupred wine vinegar
1tspSel Magique Classic, Spicy or Salt & Pepper Blend
1/4 cupparsley, finely chopped
1/2cupcilantro, finely chopped
2tspdried oregano or espazote
Combine shallot, chile, garlic, vinegar, and Sel Magique in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
MEATS (STEAK, PORK TENDERLOIN, CHICKEN)
Transfer ½ cup chimichurri to a small bowl, you'll use this to dress the protein after grilling.
Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight. Grill to desired temp, remove and let rest 5-10 minutes, and dress with reserved sauce, dust with Sel Magique. Enjoy!
Transfer ½ cup chimichurri to a small bowl, you'll use this to dress the vegetables after grilling. Place vegetables in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Grill to desired temp, remove and let rest 5-10 minutes, and dress with reserved sauce, dust with Sel Magique. Enjoy!
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!