Spicy Chimichurri Sauce Fiery Argentine Chimichurri with Fresh Herbs and Chili Heat Ingredients: 1 cup fresh parsley, finely chopped 1/2 cup fresh cilantro, finely chopped 4 garlic cloves, minced 1 small red chili or 1 teaspoon red pepper flakes (adjust to taste) 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon black pepper Juice of 1/2 lemon (optional, for brightness) 1/2 cup extra virgin olive oil Directions: In a medium bowl, combine parsley, cilantro, garlic, chili (or red pepper flakes), oregano, paprika, salt, and black pepper. Add red wine vinegar and lemon juice, then slowly drizzle in olive oil while stirring to combine. Mix until the sauce is well blended but still slightly chunky. Taste and adjust seasoning, adding more chili if you like it spicier. Let sit for at least 15 minutes to allow flavors to meld. Serve with grilled meats, roasted veggies, or crusty bread. Prep Time: 10 minutes | Rest Time: 15 minutes | Total Time: 25 minutes Kcal: 90 kcal per tbsp | Servings: 12 servings #chimichurri #argentinianflavors #spicysauce #herbsauce #grillingsauce #homemadecondiments #spicyherbs #steaksauce #saucerecipe #oliveoilsauce #boldflavors #chimichurrisauce #chimichurrilove #bbqsauce #freshandspicy #greenmagic #spicychimichurri #latinkitchen #easychimichurri #saucygoodness This Spicy Chimichurri Sauce is bold, herbaceous, and packing a zesty punch. Perfect for grilled meats, veggies, or even as a dipping sauce!

Argentine Asado – Traditional Barbecue Argentina’s signature barbecue, where various cuts of beef are grilled slowly over wood or charcoal, often accompanied by chimichurri sauce. Ingredients (Serves 6): * 2kg beef ribs and steaks (short ribs, flank steak) * Coarse salt * Chimichurri sauce for serving Instructions: 1. Season beef cuts generously with coarse salt. 2. Grill over low charcoal heat for several hours, turning occasionally until tender. 3. Serve hot with chimichurri sauce and grilled vegetables. Argentinian Tip: Use native hardwood like quebracho for authentic smoky flavor.

Looking for a flavorful dish to spice up your dinner? Carne Asada with Chimichurri Ingredients: - 1 lb flank steak - 1/4 cup olive oil - 2 cloves garlic, minced - 1 lime, juiced - 1 tsp cumin - 1 tsp chili powder - Salt and pepper to taste For the chimichurri: - 1 cup fresh parsley, chopped - 1/2 cup fresh cilantro, chopped - 1/4 cup olive oil - 2 cloves garlic, minced - 1 tsp red pepper flakes - 1/4 cup red wine vinegar - Salt and pepper to taste Preparation Steps: 1. In a bowl, mix olive oil, minced garlic, lime juice, cumin, chili powder, salt, and pepper. 2. Rub the mixture onto the flank steak and let it marinate for at least 30 minutes. 3. In another bowl, combine parsley, cilantro, olive oil, minced garlic, red pepper flakes, red wine vinegar, salt, and pepper to make the chimichurri sauce. 4. Preheat the grill to medium-high heat. 5. Grill the marinated flank steak for about 5-7 minutes on each side, or until desired doneness. 6. Let the steak rest for a few minutes before slicing. 7. Serve the sliced steak drizzled with chimichurri sauce. Prep Time: 30 mins | Cooking Time: 15 mins | Total Time: 45 mins Calories: 320 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with warm tortillas and a side of grilled vegetables for a complete meal. #carneasada #chimichurri #flavorfuldinner

Looking for a delicious and juicy steak dinner? Brazilian Grilled Picanha Steak Ingredients: - 2 lbs picanha steak - 2 tablespoons sea salt - 1 tablespoon black pepper - 4 cloves garlic, minced - 1 tablespoon olive oil - Fresh lime wedges (for serving) Preparation Steps: 1. Preheat your grill to high heat. 2. Trim the picanha, leaving a thin layer of fat on one side. 3. In a small bowl, mix sea salt, black pepper, and minced garlic. 4. Rub the spice mixture all over the picanha, coating it evenly. 5. Drizzle olive oil over the steak and rub it in. 6. Place the picanha on the grill with the fat side down. 7. Grill for about 5-7 minutes until a nice crust forms. 8. Flip the steak and grill for another 5-7 minutes for medium-rare. 9. Remove from the grill and let it rest for 5-10 minutes. 10. Slice the picanha against the grain, serve with fresh lime wedges. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 400 kcal per serving | Servings: 4 servings Suggested Pairings: - Grilled vegetables - Rice or quinoa - Homemade chimichurri sauce #braziliansteak #grillingseason #picanha

Spicy Chimichurri Aioli Zesty Chimichurri Aioli with a Fiery Kick Ingredients: 1 cup mayonnaise 1/2 cup fresh parsley, finely chopped 2 tablespoons fresh cilantro, finely chopped 2 tablespoons red wine vinegar 3 cloves garlic, minced 1 teaspoon crushed red pepper flakes (adjust to heat preference) 1/2 teaspoon smoked paprika 1 small red chili or jalapeño, finely minced 1/3 cup olive oil Salt and pepper to taste Juice of half a lemon Directions: In a small bowl, whisk together the mayonnaise, parsley, cilantro, garlic, red wine vinegar, red pepper flakes, paprika, and minced chili. Slowly drizzle in the olive oil while whisking to fully emulsify. Add lemon juice, salt, and pepper to taste. Let the aioli rest in the fridge for at least 30 minutes to allow the flavors to meld. Serve chilled as a dipping sauce, burger spread, or drizzle over grilled veggies and meats. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes + 30 min rest Kcal: 180 kcal per 2 tbsp serving | Servings: 10 servings #chimichurri #spicyaioli #homemadesauce #zestydip #garlicaioli #flavorbooster #freshherbs #saucegame #grillingsauce #spicyspread #chiliinfused #mayobasedsauce #latinflavors #burgerboost #saucelovers #herbaioli #chimichurriflavor #quickcondiment #boldbite #tangysauce This Spicy Chimichurri Aioli is BURSTING with bold flavor! A perfect dip, spread, or drizzle with just the right heat. Elevate your tacos, burgers, and grilled veggies!