RCI-SC.007.0014.001
Argentinian Marinade
Argentinian Marinade from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ts saffron threads1/2 unit
- c Virgin olive oil (1 20ml)1/2 unit
- c white wine vinegar (1 20 ml)1/2 unit
- Spanish Onion1 unitdiced
- garlic cloves2 unitpressed
- c parsley1/4 unitchopped
- ts thyme1 unit
- 1 unit
- 1 unit
Method
1
Peel and finely mince the garlic cloves, ensuring the pieces are as small as possible to release maximum flavor and aroma.
3 minutes
2
Peel the Spanish onion and finely dice it into very small, uniform pieces to allow it to blend seamlessly into the marinade.
5 minutes
3
Squeeze fresh lemons to yield the required tablespoons of lemon juice, removing any seeds before use.
2 minutes
4
Combine the minced garlic and diced Spanish onion in a bowl, then pour the fresh lemon juice over the mixture.
2 minutes
5
Season the mixture generously with salt and freshly ground black pepper, adjusting quantities to taste.
1 minutes
6
Stir all the ingredients together thoroughly until fully combined and the salt has dissolved into the liquid.
2 minutes
7
Let the marinade rest at room temperature so the flavors meld together before applying it to meat.
15 minutes
8
Coat your chosen meat generously with the marinade, rubbing it in well, then refrigerate for at least one hour before grilling.
60 minutes