Red Chimichurri

Name: Red Chimichurri
Ingredients: sweet paprika; red chili flakes; dried oregano; vegetable oil; 2 garlic cloves; balsamic vinegar; salt

Serves 1

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Red Chimichurri

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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.

Red Chimichurri

Serves 1

instagram.com

Red Chimichurri

instagram.com

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.