RCI-SC.007.0013.001
Argentine Marinade
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ teaspoon
- virgin olive oil (120 ml)½ cup
- white wine vinegar (120 ml)½ cup
- Spanish onion1 unitdiced
- garlic2 clovespressed
- parsley¼ cupchopped
- 1 teaspoon
- 1 tablespoon
- 1 unit
Method
1
Peel and finely mince 4-6 cloves of garlic and roughly chop a quarter of a Spanish onion, then combine them in a medium mixing bowl.
5 minutes
2
Bloom the saffron threads by placing them in 2 tablespoons of warm water and allowing them to steep until the liquid turns a deep golden color.
10 minutes
3
Finely chop a generous handful of fresh flat-leaf parsley and strip the leaves from several sprigs of thyme, then add both herbs to the bowl with the garlic and onion.
5 minutes
4
Squeeze the juice of 2 fresh lemons into the bowl, straining out any seeds, then pour in the bloomed saffron along with its infused liquid.
3 minutes
5
Season the mixture generously with salt and freshly cracked black pepper, then stir all ingredients thoroughly until well combined.
2 minutes
6
Transfer the marinade to a blender or use an immersion blender to pulse the mixture into a slightly smoother but still rustic consistency, if desired.
2 minutes
7
Taste the marinade and adjust seasoning with additional salt, pepper, or lemon juice as needed to achieve a balanced, bright flavor profile.
2 minutes
8
Transfer the finished marinade to an airtight jar or container and refrigerate for at least 30 minutes before use to allow the flavors to meld together fully.
30 minutes