argentine

Chimichurri is often bastardized in American recipes, but this snappy, garlicky sauce is exactly what you&#x27;d find in Argentinian cooking and it tastes amazing!

Chimichurri

parsley, minced

garlic

oregano

red pepper flakes

red wine vinegar

extra virgin olive oil

In a medium bowl, combine the parsley, garlic,...

In a medium bowl, combine the parsley, garlic, oregano, red pepper flakes, and red wine vinegar.

Add just enough olive oil to make a...

Add just enough olive oil to make a chunky sauce that's not too thick and not too runny.

Stir the ingredients until well blended.

Decant the sauce into the container of your...

Decant the sauce into the container of your choice and cover with a lid.

Let the chimichurri sit at room temperature overnight...

Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. Refrigerate after 1 to 2 days. (The olive oil will congeal when chilled, but this doesn't affect the flavor or texture.) Bring the chimichurri to room temperature before using or serving.

This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef. And, yes, you want this.

Chimichurri Sauce

shallot, finely chopped

Fresno chile or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

kosher salt,

cilantro

parsley

Tbsp. finely chopped oregano

olive oil

This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef.

Bon Appétit

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. 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.

Remove meat from marinade, pat dry, and grill.

Spoon reserved chimichurri over grilled meat.

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential. 

Argentinian Beef Empanadas 

Tbsp. extra-virgin olive oil, divided

ground beef (20% fat)

onions,

red bell peppers, seeded, chopped

Kosher salt, freshly ground pepper

Tbsp. cumin

Tbsp. sweet paprika

cayenne pepper

chicken stock

sugar

raisins

(12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

olives

There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA Test Kitchen Manager Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential. See step-by-step instructions here and get the chicken empanadas recipe here.

Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

Chimichurri Sauce With Parsley Leaves, Cilantro Leaves, Garlic Clove, Kosher Salt, Ground Cumin, Crushed Red Pepper Flakes, Extra Virgin Olive Oil, Red Wine Vinegar

parsley leaves packed, about 1 bunch

cilantro leaves packed, about 1 bunch

garlic each, peeled

salt

cumin

Step 1: Combine parsley, ci…

Combine parsley, cilantro, garlic, salt, cumin and crushed red pepper flakes in KitchenAid® 3.5 Cup Food Chopper Work Bowl. Set to Chop and Process 20 seconds or until finely chopped, scraping sides and bottom of Work Bowl as needed.

Step 2: Add olive oil throu…

Add olive oil through Drizzle Basin with machine running followed by vinegar until fully incorporated.

Step 3: Chef’s Tip: Sauce c…

Chef’s Tip: Sauce can be made up to a day in advance by omitting the vinegar and adding it right before serving. Marinate 2# of skirt steak, chicken breast, or pork tenderloin in 75% of the finished product.  After your protein of choice is seared, grilled, or baked, you can slice, spoon the rest over the meat, and then serve.

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The most viewed argentine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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