Prep 5 mins
Cook 0 mins
The BBQ sauce of Argentina which is great on steaks, shish kabobs and vegetables. This will add spice to your BBQ. From the Star-Ledger paper May, 2006. Wines suggested: for beef, serve with Cabernet Sauvignon (the robust flavor stands up to spicy foods) and for veggies, serve an Argentinian wine called Malbec from Quara, named for the Incan term for llama (this is rich, fruity and easy to drink). I guessed the yield!
- 6 garlic cloves
- 2 shallots
- 2 cups fresh parsley
- 1⁄4 cup oregano leaves
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 1 cup olive oil
- 1⁄2 cup red wine vinegar
- 1⁄4 cup water
- Mince, or finely chop, the first 4 ingredients together and then add salt and pepper flakes.
- Add the oil, vinegar and water to the above mixture. Blend with a whisk and marinate meat and/or veggies overnight in this sauce.
- Grill meat/veggies over medium heat.
Used this on steak and veggie kabobs on the grill. We loved it and will use it again! Mike
We used a food processor, which saved a lot of time. We marinaded summer squash and red bell peppers in one ziplock bag and marinaded steak in the other ziplock bag. We ate with spinach/strawberry salad and cubed potatoes spiced with cumin and oregano.
Loved it on Pork Chops on BBQ, w/ rice and black beans.