Serves 1
Directions
- 1Pour vegetable oil into a sauce pan.
- 2Add sweet paprika, red chili flakes, and dried oregano to the oil.
- 3Bring the mixture to a simmer.
- 4Take the mixture off the heat.
- 5Grate two cloves of garlic directly into the mixture.
- 6Add balsamic vinegar and salt to a bowl.
- 7Whisk the balsamic vinegar and salt together.
- 8Add the whisked balsamic vinegar and salt to the chimichurri mixture.
- 9Stir everything together until combined.
- 10Serve the red chimichurri over grilled steak or other grilled foods.
Ingredients
- sweet paprika
- red chili flakes
- dried oregano
- vegetable oil
- 2 garlic cloves
- balsamic vinegar
- salt
Equipment
sauce pangraterwhiskbowl
Tips
- It goes great with anything grilled.
- You can also do it in the microwave.
- It's on the edge of hot, but not so hot you can't eat it.
- It’s definitely hot, but it’s got lots of other flavors going on.
- I'd put this chimichurri on fried eggs. I’d put it on almost anything.
- The spices and garlic are potent enough to stand up to the steak, but balances with a bright, tangy sweetness from the vinegar. It’s heat, but with flavor.
- Instead of herbs, which tend to be muted by oil, it used paprika and red pepper flakes, which made so much more sense.
- This has punch, this has depth, and we think it makes a much better partner for a grilled steak than the lighter, fresher cousin, green chimichurri.
- Red chimichurri is a surprise addition to Chris Kimball’s 'best recipes' list because it’s three of his least favorite things: grated garlic, heat, and balsamic vinegar. While each of those components tend to overpower other flavors, here, they combine to create something that’s very useful and very good.
- We’d never heard of red chimichurri until we travelled to Argentina, where the condiment was an unexpected highlight.
- It has punch and depth.
- It makes a much better partner for grilled steak than green chimichurri.
- It's hot, but with lots of other flavors going on.
- It is not so hot that it is inedible.
- It can be used on fried eggs or almost anything else.
- The use of paprika and red pepper flakes instead of herbs makes more sense as they are not muted by oil.
- The spices and garlic are potent enough to stand up to steak, balanced with tangy sweetness from vinegar.
- This recipe combines three elements that often overpower: grated garlic, heat, and balsamic vinegar, to create something useful and good.
- The condiment was an unexpected highlight during a trip to Argentina.
- The chimichurri is useful and good, despite containing ingredients that are typically overpowering.
- The spices and garlic are strong enough to complement steak, balanced by a tangy sweetness from vinegar.
- The recipe is hot, but not too hot, and has many other flavors.
- It is suitable for grilled dishes, fried eggs, and almost anything else.
- Red pepper flakes and paprika are preferred over herbs for a more impactful flavor profile.
- This version of chimichurri offers a better partnership for grilled steak than traditional green chimichurri.
- The dish highlights unexpected flavor combinations discovered in Argentina.
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