Argentine Red Sauce and Marinade

"This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling."
photo by magpie diner photo by magpie diner
photo by magpie diner
photo by magpie diner photo by magpie diner
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
1 cup




  • Whisk all ingredients together in a bowl.
  • May be refrigerated in an airtight container for 1 week.

Questions & Replies

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  1. magpie diner
    Really good! I made the marinade a day in advance. And then I left some tofu to marinade in it for another day. It was really good! I boiled up the remaining marinade and drizzeld it over top. I guess I didn't need to boil the sauce up since I was only marinading tofu. Very tasty and quick to put together. Thanks Dreamer! made during ZWT7.
  2. ncmysteryshopper
    Oh My! Oh My! This marinade is so good! I was out of red wine vinegar (go figure!) so I used half balsamic and half sherry (not vinegar) - the result was unbelievably fabulous! The ribeyes were so tasty! I served this with recipe #306864 and made it for the South and Central American Challenge for the Zaar World Tour 4. Whine and Cheese. Thank you so much Dreamer! This is a definite keeper!
  3. Chocolatl
    What a wonderful flavor! I used this to marinate pork chops, and they were just delicious. I marinated for the minimum, but next time I'll try the full 24 hours. Thanks for posting! Made for ZWT Witchin Kitchen.
  4. Color Guard Mom
    Very nice marinade. Thanks so much for posting. FYI - make sure you marinade it for as long as suggested, I was short an hour or so and I could tell, as the meat was still a little tough. Again - thanks for posting! Made for Potluck Tag.
  5. Outta Here
    This is an excellent marinade. I used it on boneless chicken breasts, but it would be great on pork, too! Made as written, and marinated the chicken about 4 hours. I also heated the marinade to a boil and used as a sauce on the chicken after cooking.



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