Easy Chimichurri Cookbook: A Spicy Cookbook with Latin Style; Discover Delicious Chimichurri Recipes [2 ed.]

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Chimichurri A Chimichurri Cookbook with Delicious Chimichurri Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

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Table of Contents 7 . . . . . . . . How to Make a Full Chimichurri 8 . . . . . . . . Chimichurri Linda 9 . . . . . . . . Hot Chimichurri Chicken 10 . . . . . . . Roasted 2-Vinegar Chimichurri Sauce 13 . . . . . . . Mediterranean Latin Lamb 14 . . . . . . . Bread in Buenos Aires 15 . . . . . . . Spicy Parsley Chimichurri 16 . . . . . . . Corn with Argentinian Butter Glaze 19 . . . . . . . Top Sirloin Chimichurri 20 . . . . . . . Sweet Potatoes with Balsamic Dijon 24 . . . . . . . Rafael’s Rib Eye on a Watercress Bed 25 . . . . . . . Mason Jar Chimichurri 26 . . . . . . . Hubby’s Favorite Steak 27 . . . . . . . New York Steakhouse Steaks 30 . . . . . . . Steak in Argentina 31 . . . . . . . South American Surf n Turf 32 . . . . . . . Argentinian Tacos with Adobo Aioli 33 . . . . . . . Chimichurri Tenderloin 36 . . . . . . . San Fernando Spring Rolls 37 . . . . . . . Villa Maria Wet Marinade 38 . . . . . . . Chimichurri Matchstick Skillet 39 . . . . . . . Argentinian Tofu 42 . . . . . . . Chimichurri Beef Cakes 43 . . . . . . . Scallops in Argentina 44 . . . . . . . Chimichurri Pesto 45 . . . . . . . Red Chimichurri Marinade 48 . . . . . . . Peño Chimichurri 49 . . . . . . . Burgers with Chimichurri Seasoning 50 . . . . . . . Burgers Santa Domingo 51 . . . . . . . Chimichurri Steak 101

54 . . . . . . . Mushroom Steak Kebabs 55 . . . . . . . Rosa’s Shrimp Rice 56 . . . . . . . Chimichurri Rub 57 . . . . . . . Paprika Chimichurri Marinade 60 . . . . . . . Citrus Chimichurri 61 . . . . . . . Latin Bruschetta 62 . . . . . . . Glazed Chicken & Green Beans 63 . . . . . . . Chimichurri Marinade Sirloin 66 . . . . . . . Chimichurri Chicken 67 . . . . . . . 5-Ingredient Chimichurri 68 . . . . . . . Burgers Santa Domingo II 69 . . . . . . . Black Bean Pizzas 73 . . . . . . . Chimichurri Breakfast Frittata 74 . . . . . . . Fruit Salad with Vinaigrette 75 . . . . . . . Chimichurri Steak Picnic

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How to Make

a Full Chimichurri

Prep Time: 1 h Total Time: 1 h Servings per Recipe: 10 Calories 55.5 Fat 5.5g Cholesterol 0.0mg Sodium 236.2mg Carbohydrates 1.4g Protein 0.3g

Ingredients

2 garlic cloves, minced 1 tsp coarse salt 1/2 C. fresh parsley, chopped 1/4 C. water 2 green onions, chopped 1 tbsp red pepper, diced 1 tbsp dried oregano

1 tbsp paprika 1 tsp bay leaf, very small flakes 1 tsp ground black pepper 1/4 C. red wine vinegar 1/4 C. olive oil

Directions 1. With the mortar and pestle, mash the garlic and salt into a paste. 2. In a bowl, add the onion, parsley, red pepper, garlic paste, oregano, bay leaf, paprika, pepper and water and mix until well combined. 3. Keep aside for about 30 minutes. 4. In the bowl, stir in the vinegar and keep aside for about 30 minutes more. 5. Stir in the oil and refrigerate, covered overnight.

How to Make a Full Chimichurri

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CHIMICHURRI

Linda

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 315.8 Fat 24.3g Cholesterol 51.4mg Sodium 45.8mg Carbohydrates 6.8g Protein 16.4g

Ingredients

1/2 C. apple cider vinegar 2 tbsp sugar kosher salt 1 red onion, thinly sliced 1 bunch cilantro, roughly chopped 1 lb. flank steak, trimmed 1 garlic clove

2 tbsp red wine vinegar 1/2 lemon, juice 1/2 tsp red pepper flakes 1/2 C. extra-virgin olive oil ground black pepper

Directions 1. For the pickled red onion: in a bowl, add the cider vinegar, sugar and 1 tsp of the salt and beat until sugar dissolves. 2. Add the red onion and 2 tbsp of the cilantro and stir to combine well. 3. Keep aside, covered at room temperature for about 1 hour. 4. Meanwhile, in a large bowl of the warm water, soak 20 wooden skewers for at least 20 minutes. 5. Cut the flank steak into 20 (1/8-inch thick) strips against the grain. 6. Thread the steak strips onto skewers in accordion-style. 7. In a blender, add the garlic, remaining cilantro, lemon juice, oil, vinegar, red pepper flakes and 1/2 tsp of the salt and pulse until smooth. 8. Transfer the sauce into a bowl. 9. Season the steak with the salt and black pepper evenly. 10. Grease a grill pan with olive oil and heat over medium-high heat. 11. Arrange the skewers onto the grill pan and cook for about 1 minute per side. 12. Serve the beef skewers alongside the pickled onion and chimichurri sauce.

Chimichurri Linda

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Hot

Chimichurri Chicken

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 180.6 Fat 4.0g Cholesterol 65.8mg Sodium 376.4mg Carbohydrates 8.0g Protein 27.8g

Ingredients

1 C. parsley leaves 1/2 C. cilantro leaves 1 large garlic clove, smashed with the side of a knife and peeled 1/4 C. water 1 tbsp red wine vinegar 2 tsp olive oil 1 tsp lemon juice

1/2 tsp table salt 1/4 tsp black pepper, ground cooking spray 1 lb. boneless skinless chicken breast 1 medium sweet red pepper, strips 1 medium orange bell pepper, strips 1 medium yellow pepper, strips

Directions 1. In a blender, add the garlic, parsley, cilantro, oil, water, lemon juice, vinegar, salt and pepper and pulse on high speed until a smooth. 2. Grease a grill pan with cooking spray and heat over medium-high heat. 3. Place the chicken and cook for about 3-4 minutes per side. 4. Transfer the chicken onto a platter and cover with a piece of foil to keep warm. 5. Again, grease the grill pan with the cooking spray and heat it. 6. Place the peppers and cook for about 3 minutes per side. 7. Serve the chicken and peppers with a toping of the chimichurri sauce.

Hot Chimichurri Chicken

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ROASTED

2-Vinegar Chimichurri Sauce

Prep Time: 10 mins Total Time: 2 hr 10 mins Servings per Recipe: 20 Calories 51.4 Fat 5.4g Cholesterol 0.0mg Sodium 572.3mg Carbohydrates 0.6g Protein 0.1g

Ingredients

1 1/2 tbsp kosher salt 1/2 C. warm water 1 bunch flat-leaf Italian parsley 3 garlic cloves 1/2 C. extra virgin olive oil 1/2 C. roasted red pepper, coarsely chopped 1 tbsp sweet paprika

1 tbsp oregano, chopped 1 1/2 tsp crushed red pepper flakes 1/2 tsp ground black pepper 1/4 tsp ground cumin 1/4 C. distilled white vinegar 1 tbsp red wine vinegar

Directions 1. 2. 3. 4.

In a bowl, dissolve the kosher salt in warm water. Keep aside to cool to room temperature. In a food processor, add the garlic, parsley and olive oil and pulse until chopped. Add the both vinegars, roasted red peppers, oregano, cumin, red pepper, paprika, black pepper and white vinegar and pulse the food processor until a chunky mixture is formed. 5. Place the sauce into a large bowl. 6. Slowly, add the cooled salt water, stirring continuously until well combined. 7. Refrigerate, covered for about 2 hours before serving.

Roasted 2-Vinegar Chimichurri Sauce

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Mediterranean Latin Lamb

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 1029.4 Fat 89.5g Cholesterol 210.9mg Sodium 457.9mg Carbohydrates 6.4g Protein 47.0g

Ingredients

Sauce: 1 C. cilantro leaf, packed 1/2 C. parsley, fresh flat-leaf 2 tbsp mint leaves 1 -2 Serrano chili, halved 3 tbsp rice vinegar 1 tbsp lime juice 1 tbsp honey

1/2 tsp salt 2 tbsp olive oil Meat: 12 lamb loin chops, trimmed of excess fat salt & ground black pepper 2 tbsp olive oil 3 tbsp rosemary, chopped 3 garlic cloves, peeled and coarsely chopped

Directions 1. For the chimichurri: in a food processor, add all the ingredients except the oil and pulse until a paste is formed. 2. While the motor is running, slowly add the oil and pulse until smooth. 3. Transfer the chimichurri into a bowl and with a plastic wrap, cover the bowl. 4. Set the broiler of your oven and arrange oven rack at the highest position. 5. Sprinkle the lamb with the salt and pepper evenly. 6. In a large oven-safe skillet, heat the olive oil over high heat and cook the lamb chops for about 10 minutes. 7. Add the garlic and rosemary and cook for about 1-2 minutes. 8. Transfer the skillet into the oven and cook under the broiler for about 5 minutes. 9. Serve the chops with a topping of the chimichurri sauce.

Mediterranean Latin Lamb

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BREAD

in Buenos Aires

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 1 Calories 1876.8 Fat 45.4g Cholesterol 0.0mg Sodium 3525.8mg Carbohydrates 321.7g Protein 45.6g

Ingredients

1 3/4 tsp dry yeast 3 C. bread flour 3 tbsp wheat bran 1 tbsp sugar 1 1/2 tsp salt 2 tbsp dried parsley 2 tbsp dried onion

3 garlic cloves 1/4 tsp dried oregano 1/8 tsp cayenne 1/4 tsp rosemary 3 tbsp olive oil 1 1/2 tbsp white wine vinegar 1 C. water

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Bread Cycle and press the On Button. 3. Transfer the dough into a well-greased loaf pan. 4. Cover the loaf pan and keep aside for about 30-45 minutes. 5. Set your oven to 400 degrees F. 6. Cook in the oven for about 20-25 minutes. 7. Remove from the oven and coat the top with the butter evenly.

Bread in Buenos Aires

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Spicy

Parsley Chimichurri

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 348.8 Fat 36.5g Cholesterol 0.0mg Sodium 337.4mg Carbohydrates 5.3g Protein 2.2g

Ingredients

1 3/4 C. flat-leaf Italian parsley, chopped 1 C. olive oil 1/4 C. red wine vinegar 2 tbsp dried oregano 1 tsp ground cumin 1 tsp kosher salt

1 tbsp garlic, minced 1/2 tsp hot sauce 1/4 tsp red pepper flakes 1 tbsp lemon juice

Directions 1. In a food processor, add all the ingredients and pulse until a smooth paste is formed.

Spicy Parsley Chimichurri

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SOUTH AMERICAN

Corn with Argentinian Flavored Butter Glaze

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 405.0 Fat 32.3g Cholesterol 81.3mg Sodium 28.6mg Carbohydrates 30.9g Protein 4.5g

Ingredients

2 tbsp sherry wine vinegar 1 tbsp lemon juice 3/4 C. chopped flat leaf parsley 3 tbsp chopped oregano leaves 2 garlic cloves, roughly chopped 1 pinch red pepper flakes 1 C. unsalted butter, at room temperature

salt 6 ears corn, husked grated Cotija cheese lime wedge

Directions 1. For the chimichurri: in a food processor, add the lemon juice, vinegar, garlic, oregano, parsley and red pepper flakes and pulse until garlic and herbs are chopped finely. 2. Place the mixture in the center of a cheesecloth piece and squeeze out the excess liquid. 3. Now, transfer the mixture into a small bowl. 4. Add the butter and stir until well combined. 5. Place the chimichurri butter onto a sheet of a plastic wrap. 6. Carefully, roll the plastic sheet around the butter to form a sausage shape log and then twist the ends to seal. 7. Refrigerate until butter log is set. 8. Meanwhile, in a large pan of the salted boiling water, boil the corn for about 5- minutes. 9. Drain the corn well and arrange onto a serving platter. 10. Remove the butter log from the refrigerator and cut into desired slices. 11. Place 1 slice of chimichurri butter on each ear of corn and serve with a sprinkling of the Cotija cheese alongside the lime wedge.

South American Corn with Argentinian Flavored Butter Glaze

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Top

Sirloin Chimichurri

Prep Time: 10 mins Total Time: 26 mins Servings per Recipe: 4 Calories 134.5 Fat 13.6g Cholesterol 0.0mg Sodium 301.2mg Carbohydrates 2.7g Protein 0.7g

Ingredients

1 C. parsley leaves 1 shallot, coarsely chopped 3 garlic cloves, chopped 3 tbsp red wine vinegar 1/4 C. olive oil

1/2 tsp salt 1/2 tsp black pepper 1 lb. boneless top sirloin steak

Directions 1. Set your gas grill to medium-high heat and lightly, grease the grill grate. 2. In a food processor, add the shallot, garlic, parsley, olive oil, vinegar, 1/4 tsp of the salt and 1/4 tsp of the pepper and pulse until well combined. 3. Season the steak with the remaining salt and pepper evenly. 4. Cook the steak onto the grill for about 8 minutes per side. 5. Transfer the steak in a glass baking dish and top with the sauce evenly. 6. With a piece of foil, cover the baking dish and keep aside for about 5 minutes. 7. Transfer the steak onto a cutting board and with a sharp knife, cut into desired sized slices. 8. Serve the steak slices alongside the remaining sauce.

Top Sirloin Chimichurri

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GLAZED SWEET

Potatoes with Balsamic Dijon Chicken

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 577.8 Fat 28.9g Cholesterol 114.2mg Sodium 743.9mg Carbohydrates 38.2g Protein 41.5g

Ingredients

Dijon Glazed Chicken: 5 tbsp dark brown sugar 3 tbsp Dijon mustard 2 tbsp hoisin sauce 2 tsp balsamic vinegar 1/2 C. lime juice 1 1/2 lb. boneless skinless chicken breasts Sauce: 1 C. fresh cilantro 6 tbsp olive oil 3 large garlic cloves 1/4 tsp salt

1/8 tsp pepper Glazed Sweet Potato: 2 large sweet potatoes 2 tbsp butter 1 1/2 tsp lime juice 1 tsp chipotle chile in adobo 1 tsp adobo sauce 3/4 tsp ground cumin 1/2 tsp ground lemon zest 1/4 tsp salt 1/8 tsp pepper

Directions 1. For the marinade: in a bowl, add the mustard, sugar, lime juice, hoisin sauce and vinegar and mix until well combined. 2. In a small bowl, reserve 6 tbsp of the marinade. 3. In a Zip lock bag, add the remaining marinade and chicken cubes. 4. Shake the bag o coat well. 5. Refrigerate for about 20-30 minutes. 6. Meanwhile, for sweet potatoes: in a medium pan, add the sweet potato chunks and enough water to cover and bring to a boil. 7. Reduce the heat and cook, covered for about 15 minutes. 8. Drain the sweet potato chunks, reserving 1/4 C. of the cooking liquid. 9. In the same pan, add the sweet potato chunks and enough reserved cooking liquid and mash slightly. 10. Add the remaining ingredients and mash until desired consistency is archived. 11. Remove the chicken from the bag and discard the marinade. Glazed Sweet Potatoes with Balsamic Dijon Chicken

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12. Thread the chicken onto the skewers. 13. Set your grill and grease the grill grate. 14. Cook the skewers onto the grill until desired doneness, coating with the reserved marinade in the last few minutes of cooking. 15. Meanwhile, for the chimichurri sauce: in a food processor, add the garlic and cilantro and pulse until chopped. 16. While the motor is running, slowly, add the oil and pulse until well combined. 17. Add the salt and pepper and pulse until well combined. 18. Carefully, remove the chicken from the skewers and transfer onto a serving platter alongside smoky sweet potato mash. 19. Top with the chimichurri sauce and serve.

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RAFAEL’S

Rib Eye on a Watercress Bed

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 1690.7 Fat 163.7g Cholesterol 136.0mg Sodium 202.2mg Carbohydrates 20.6g Protein 41.7g

Ingredients

Sauce: 1 bunch flat leaf parsley, leaves only 3 garlic cloves, peeled 3 tbsp red wine vinegar 1/2 lime, juice 3 tbsp chopped oregano leaves 1 tsp ground cumin 1 tsp smoked paprika 120 ml extra virgin olive oil 1 red chili pepper, halved and seeded salt and ground black pepper Rib Eye:

1 (200 g) rib eye steaks 1 tbsp oil Bed and Garnishing: 1 bunch watercress cooked potato, sautéed with ground cumin

Directions 1. For the steak: coat the steak with the oil evenly and then, sprinkle with the salt and pepper generously. 2. Heat a lightly greased skillet and cook the steak for about 2-3 minutes per side. 3. Meanwhile, for the chimichurri relish: in a food processor, add all the ingredients and pulse until a coarse paste is formed. 4. Transfer the steak onto a platter for about 5 minutes before serving. 5. Top the steak with the chimichurri relish and serve alongside the watercress and sautéed potatoes.

Rafael’s Rib Eye on a Watercress Bed

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Mason Jar

Prep Time: 10 mins

Chimichurri

Total Time: 22 mins Servings per Recipe: 1 Calories 372.9 Fat 36.6g Cholesterol 0.0mg Sodium 782.4mg Carbohydrates 8.6g Protein 1.3g

Ingredients

1 chopped sweet pepper 1 chopped skinned and seeded tomatoes 1 chopped onion 2 cloves chopped garlic 2 chopped bay leaves 2 tbsp chopped parsley

1/2 C. oil 1 C. vinegar 1 tsp salt 1 tsp cracked black peppercorns 1 tsp oregano

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Refrigerate, covered for about 12 hours before serving.

Mason Jar Chimichurri

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HUBBY’S

Favorite Steak

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 217.5 Fat 11.8g Cholesterol 77.1mg Sodium 444.0mg Carbohydrates 1.8g Protein 24.6g

Ingredients

Sauce: 2/3 C. flat leaf parsley 2 tbsp green onions, chopped 2 tbsp water 1 tbsp prepared horseradish 1 tbsp red wine vinegar 1 tsp olive oil 1/8 tsp salt

1 garlic clove, peeled Meat: 1 lb. flank steak, trimmed 1 tsp cumin, ground 1/2 tsp salt 1/4 tsp black pepper 1 tsp olive oil

Directions 1. For the chimichurri sauce: in a food processor, add all the ingredients and pulse until smooth. 2. Place the sauce into a small bowl and keep aside. 3. For the steak, season the steak with the cumin, 1/2 tsp salt, and black pepper evenly. 4. In a large nonstick skillet, heat 1 tsp of the oil over medium-high heat and cook the steak for about 3 minutes per side. 5. remove from the heat and place the steak onto a cutting board for about 5 minutes. 6. With a sharp knife, cut the steak into thin slices diagonally across the grain. 7. Serve the steak slices alongside the with chimichurri sauce.

Hubby’s Favorite Steak

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New York

Steakhouse Steaks

Prep Time: 45 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 378.2 Fat 27.7g Cholesterol 107.1mg Sodium 384.0mg Carbohydrates 2.9g Protein 27.8g

Ingredients

3 tbsp fruity olive oil, divided 2 garlic cloves, thinly sliced 2 garlic cloves, pressed 1/4 tsp dry crushed red pepper 1 bay leaf, broken in half 1/3 C. chopped shallot 1/4 C. chopped Italian parsley 2 tbsp pitted kalamata olives, chopped

2 tbsp red wine vinegar 1 -2 tbsp water 2 (14 -16 oz.) New York strip steaks 2 tsp paprika 1 tsp kosher salt 1/4 tsp cayenne pepper

Directions 1. In a heavy medium skillet, heat 2 tbsp of the oil over medium heat and sauté the sliced garlic, bay leaf and red pepper for about 1 minute. 2. Add the shallots and sauté for about 2 minutes. 3. Remove from the heat and stir in the olives, parsley, vinegar, salt, pepper and desired amount of the water. 4. Keep aside at room temperature for about 2 hours. 5. Rub each steak with the pressed garlic and then, coat with 1 tbsp of the oil. 6. Season the both steaks with 1/2 tsp of the paprika, cayenne, 1/4 tsp of the coarse salt and black pepper evenly. 7. Keep aide at room temperature for at least 30 minutes or up to 2 hours. 8. Set your oven to 400 degrees F. 9. Heat a heavy, very large greased oven-proof skillet over high heat and cook the steaks for about 5 minutes. 10. Flip the steaks and transfer skillet into the oven. 11. Cook in the oven for about 10 minutes. 12. Remove from the oven and place the steaks onto a cutting board for about 5 minutes. 13. Cut each steak into thin slice cross-wise. 14. Serve the steak slices with a topping of the chimichurri saucer. New York Steakhouse Steaks

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STEAK

in Argentina

Prep Time: 12 mins Total Time: 20 mins Servings per Recipe: 4 Calories 438.8 Fat 27.8g Cholesterol 115.6mg Sodium 191.5mg Carbohydrates 7.7g Protein 37.1g

Ingredients

1 1/2 lb. flank steaks, cut into strips 1/2 C. red wine vinegar 1/4 C. olive oil 3 tbsp tomato paste 2 tbsp garlic, minced 1 tbsp sugar

1 tsp ground cumin 1 tsp ground black pepper 1 tsp red pepper flakes salt

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. For the chimichurri: in a large bowl, add all the ingredients except steak pieces and beat until well combined. 3. Add the steak strips and coat with the chimichurri generously. 4. Thread the steak strips onto each of 4 metal skewers evenly. 5. Fold the meat slices in the accordion manner and thread 4 metal skewers each with about 4-5 meat slices spearing through the center. 6. Spread the slices throughout the skewer length. 7. Cook the skewers onto the grill, covered for about 3 minutes. 8. Flip and coat the skewers with the chimichurri sauce evenly. 9. Cook the skewers onto the grill, covered for about 3 minutes further.

Steak in Argentina

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South American Surf n Turf

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 429.5 Fat 30.5g Cholesterol 90.5mg Sodium 403.4mg Carbohydrates 3.7g Protein 34.3g

Ingredients

1/2 C. olive oil 1/3 C. fresh lime juice 4 garlic cloves, minced 1/2 small onion, chopped 1/4 C. cilantro, chopped 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp cayenne pepper

1/4 tsp black pepper 4 strips steaks 1 lb. halibut fillet, with skin, cut into 4 pieces

Directions 1. For the chimichurri sauce: in a bowl, add the onion, garlic, cilantro, lime juice, oil, oregano, cayenne, salt and black pepper and mix until well combined, 2. In a zip lock bag, add the steak and 1/3 C. of the chimichurri sauce. 3. Seal the bag and shake to coat well. 4. Cut halibut fillet into 4 serving pieces. 5. In a zip lock bag, add the halibut pieces and 1/3 C. of the chimichurri sauce. 6. Seal the bag and shake to coat well. 7. Reserve remaining 1/3 C. sauce. 8. Refrigerate the both bags for about 30 minutes. 9. Set your outdoor grill with hot coals for direct grilling. 10. Remove the steak and halibut from the bags and discard the marinade. 11. Cook the steak and halibut onto the grill, covered for about 10 minutes, flipping once half way through. 12. Serve steak and fish alongside the reserved chimichurri sauce.

South American Surf n Turf

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ARGENTINIAN

Tacos with Adobo Aioli

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 3 Calories 777.0 Fat 52.1g Cholesterol 119.0mg Sodium 539.2mg Carbohydrates 36.2g Protein 38.4g

Ingredients

Sauce: 1 small bunch cilantro 1/2 medium yellow onion lime juice 1/2 tsp crushed red pepper flakes Aioli: 4 oz. sour cream 1 large chipotle chile in adobo Tacos: 6 small flour tortillas, warmed 1 lb. skirt steak 7 garlic cloves, divided

1 tsp Dijon mustard 1/4 C. olive oil 2 tbsp olive oil 1/3 C. red wine vinegar 2 tbsp red wine vinegar kosher salt ground black pepper

Directions 1. In a bag, place the steak, 3 garlic cloves, Dijon mustard, 2 tbsp each oil and vinegar, 1 tsp of the salt and 1/2 tsp of the black pepper and rub the mixture with the steak generously. 2. Refrigerate to marinate for about 2 hours. 3. Remove the meat from the bag and with paper towels, pat dry to remove any excess moisture. 4. Season the steak with the salt and pepper evenly. 5. Set your indoor grill for medium-high heat and lightly, grease the grill grate. 6. Cook the steak onto the grill for about 6 minutes per side. 7. Place the steak onto a cutting board and cover with a piece of foil for about 10 minutes.. 8. With a sharp knife, cut into thin slices across the grain.

Argentinian Tacos with Adobo Aioli

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Chimichurri

Tenderloin

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 352.3 Fat 28.0g Cholesterol 80.5mg Sodium 644.1mg Carbohydrates 3.3g Protein 20.9g

Ingredients

Meat: 4 (4 oz.) beef tenderloin steaks, trimmed 1/2 tsp salt 1/4 tsp ground black pepper Chimichurri: 3/4 C. flat leaf parsley 1/4 C. cilantro leaves 1/4 C. mint leaf 1/4 C. chopped onion

1/4 C. reduced-sodium fat-free chicken broth 3 tbsp sherry wine vinegar 2 tbsp oregano leaves 1 tsp olive oil 1/2 tsp salt 1/2 tsp ground black pepper 1/2 tsp crushed red pepper flakes 3 garlic cloves

Directions 1. Soak a plank in water for about 1 hour. 2. Set your grill, one side to medium and another side to high heat. 3. Season the steak with 1/2 tsp of the salt and 1/4 tsp of the black pepper. 4. Place plank onto grill rack over high heat for about 5 minutes. ' 5. Carefully flip the plank and place over medium heat. 6. Arrange the steak onto charred side of the plank and cook, covered for about 12 minutes 7. For the sauce: in a food processor, add all the ingredients and pulse until smooth. 8. Serve the steak alongside the sauce.

Chimichurri Tenderloin

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SAN FERNANDO

Spring Rolls

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 1 Calories 111.4 Fat 9.3g Cholesterol 0.0mg Sodium 130.3mg Carbohydrates 6.9g Protein 1.3g

Ingredients

1 C. shredded romaine lettuce 3 coarsely shredded carrots 1/2 C. bite-size strips zucchini 1/2 C. bite-size strips peeled jicama 2 green onions, strips 6 sheets rice paper 6 sprigs flat-leaf parsley Sauce:

1 1/2 C. lightly packed flat-leaf parsley 1/4 C. olive oil 1/4 C. rice vinegar 6 garlic cloves, minced 1/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp crushed red pepper flakes

Directions 1. 2. 3. 4. 5. 6.

For the sauce: in a food processor, add all the ingredients and pulse until finely chopped. In a large bowl, add the vegetable and half of the sauce and mix well. Keep aside for about 25-30 minutes, stirring occasionally. Refrigerate, covered the remaining sauce before using. In a pie plate, place the warm water. Carefully, dip 1 rice paper into the water and immediately, transfer onto a clean kitchen towel. 7. Keep aside for a few seconds. 8. Arrange 1 parsley sprig into the middle of the paper and top with 1/3 C. of the vegetable mixture just below the center. 9. Roll up the rice paper from bottom tightly, tucking in one side as while rolling. 10. Repeat with the remaining spring rolls. 11. Serve alongside the remaining sauce.

San Fernando Spring Rolls

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Villa Maria

Wet Marinade

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 1371.7 Fat 145.3g Cholesterol 0.0mg Sodium 99.1mg Carbohydrates 18.3g Protein 5.9g

Ingredients

2 C. parsley, firmly packed 1/4 C. oregano leaves 3 -6 garlic cloves 2 tbsp chopped onions

1/2 C. olive oil 2 tbsp red wine vinegar 1 tbsp lime juice salt and red pepper flakes

Directions 1. In a food processor, add the onion and garlic and pulse until finely chopped. 2. Add the parsley and oregano and pulse until finely chopped. 3. Transfer the mixture into a bowl and stir in the olive oil, vinegar, lime juice, salt and red pepper until well combined. 4. Refrigerate to store before using.

Villa Maria Wet Marinade

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CHIMICHURRI

Matchstick Skillet

Prep Time: 4 hr 15 mins Total Time: 4 hr 30 mins Servings per Recipe: 2 Calories 735.4 Fat 45.1g Cholesterol 217.9mg Sodium 997.4mg Carbohydrates 5.1g Protein 73.6g

Ingredients

1 1/2 lb. boneless skinless chicken breasts, cut in strips 1 C. minced parsley 3 cloves garlic, minced 1/3 C. olive oil 1/4 C. red wine vinegar 2 tbsp lemon juice

1/2 tsp salt 1/2 tsp coarse grind black pepper 1/2 tsp dried oregano 1/4 tsp cayenne pepper

Directions 1. 2. 3. 4. 5.

In a plastic zip lock bag, add all the ingredients. Seal the bag and shake to coat well. Refrigerate to marinate for at least 4 hours. Remove the chicken from the bag discard the remaining marinade. Heat a greased pan and cook the chicken strips for about 5 minutes per side.

Chimichurri Matchstick Skillet

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Argentinian Tofu

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 148.3 Fat 11.6g Cholesterol 0.0mg Sodium 22.5mg Carbohydrates 3.7g Protein 9.8g

Ingredients

16 oz. extra firm tofu, drained and chopped 2 tbsp oregano 1 C. parsley 2 cloves garlic, peeled

1/4 tsp hot red pepper flakes 3 tbsp white wine vinegar 2 tbsp extra virgin olive oil salt

Directions 1. In a food processor, add the garlic, parsley, oregano, salt and pepper flakes and pulse until finely minced. 2. Add the 1 tbsp of the oil and vinegar and pulse until a rough sauce is formed. 3. Transfer the sauce into a bowl. 4. Set your grill for medium heat and lightly, grease the grill grate. 5. Coat the tofu slices with remaining olive oil. 6. Cook the tofu onto the grill for about 5 minutes per side. 7. Serve the tofu slices with a topping of the sauce.

Argentinian Tofu

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CHIMICHURRI

Beef Cakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 350.8 Fat 22.6g Cholesterol 126.9mg Sodium 441.6mg Carbohydrates 9.7g Protein 26.2g

Ingredients

Beef Cakes: 1 egg, beaten 2/3 C. corn flakes, crushed 1/3 C. Spanish onion, minced 1/3 C. light sour cream 3 cloves garlic, smashed 1 tbsp parsley, chopped 1/4 tsp salt 1/4 tsp pepper 1 lb. lean ground beef 1 tsp vegetable oil Sauce:

1 C. parsley, packed 2 tbsp oregano, packed 2 tbsp extra virgin olive oil 1 tbsp red wine vinegar 1 jalapeño pepper, seeded 2 cloves garlic, chopped 1/4 tsp salt 1/4 tsp pepper

Directions 1. For the patties: in a bowl, add all the ingredients and mix until well combined. 2. Make 4 (1/2-inch thick) patties from the mixture. 3. In nonstick frying pan, heat the oil over medium-high heat and cook the patties for about 5 minutes per side. 4. Meanwhile, for the chimichurri sauce: in a food processor, add all the ingredients and pulse until processor finely chopped. 5. Serve the patties with a topping of the sauce.

Chimichurri Beef Cakes

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Scallops

in Argentina

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 232.6 Fat 5.0g Cholesterol 56.2mg Sodium 574.0mg Carbohydrates 16.4g Protein 29.9g

Ingredients

1 1/2 C. loosely packed mint leaves 3/4 C. sliced green onion 2 tbsp water 1 1/2 tbsp lime juice 1 tbsp honey 1 tsp minced seeded serrano chili 1/2 tsp salt 1/2 tsp ground black pepper 1 garlic clove

3 tbsp yellow cornmeal 1 1/2 lb. sea scallops 1 tbsp olive oil green onion, strips

Directions 1. In a food processor, add the green onion, garlic, mint, Serrano chili, water, lime juice, honey, salt 2. and black pepper and pulse until finely chopped. 3. In a shallow dish, place the cornmeal. 4. Coat the scallops with the cornmeal. 5. In a large nonstick skillet, heat the oil over medium-high heat and cook the scallops for about 3 minutes per side. 6. Serve the scallops with a garnishing of the onion strips alongside the chimichurri.

Scallops in Argentina

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CHIMICHURRI

Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 253.1 Fat 27.1g Cholesterol 0.0mg Sodium 150.5mg Carbohydrates 3.0g Protein 0.7g

Ingredients

1/4 C. basil leaves, chopped 1/4 C. flat leaf parsley, chopped 1 tsp oregano, chopped 1/2 C. extra virgin olive oil 1/4 C. red wine vinegar 2 garlic cloves, minced

2 dried red chilies 1/4 tsp coarse salt 1/8 tsp ground pepper

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Transfer into an airtight container and store in refrigerator up to 3 days.

Chimichurri Pesto

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Red

Prep Time: 5 mins

Chimichurri Marinade

Total Time: 6 mins Servings per Recipe: 1 Calories 571.5 Fat 57.7g Cholesterol 0.0mg Sodium 1179.9mg Carbohydrates 17.9g Protein 4.1g

Ingredients

4 tbsp virgin olive oil 1 1/2 tbsp hot paprika 2 tbsp cayenne 4 garlic cloves, minced 1 tsp ground black pepper

1 tsp cumin, toasted and ground 1 bay leaf, broken in half 1/2 tsp kosher salt

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Place in a jar to preserve.

Red Chimichurri Marinade

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PEÑO

Chimichurri

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 98.1 Fat 10.2g Cholesterol 0.0mg Sodium 224.1mg Carbohydrates 1.8g Protein 0.4g

Ingredients

1 bunch cilantro 1 bunch flat leaf parsley 1 shallot 1 jalapeño 6 garlic cloves 6 tbsp lime juice 3 tbsp red wine vinegar 2 tsp dried oregano

1/2 tsp cumin 1 1/2 tsp sea salt 1/2 tsp ground pepper 3/4 C. extra virgin olive oil

Directions 1. In a food processor, add all the ingredients except the oil and pulse until well combined. 2. While the motor is running, slowly add the oil until a slightly chunky mixture is formed.

Peño Chimichurri

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Burgers

with Chimichurri Seasoning

Prep Time: 30 mins Total Time: 48 mins Servings per Recipe: 6 Calories 474.9 Fat 26.4g Cholesterol 98.2mg Sodium 605.0mg Carbohydrates 22.5g Protein 34.8g

Ingredients

1 tbsp ground cumin 1 C. cilantro leaves, lightly packed 1 C. Italian parsley, lightly packed 2 tbsp white wine vinegar 1 tsp crushed red pepper flakes 1/2 tsp sea salt 1/4 C. canola oil 2 lb. lean ground beef 1/4 tsp salt

1/4 tsp ground red pepper 6 hamburger buns, split and toasted sliced tomatoes sliced onion

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. Heat a small skillet over low heat and toast the cumin for about 2 minutes, stirring continuously. 3. Immediately, remove from the heat. 4. For the chimichurri, in a blender, add the parsley, cilantro, vinegar, red pepper and salt and pulse on lowest speed until just combined. 5. While the motor is running, slowly add the oil until well combined. 6. In a large bowl, add the ground beef, the 1/4 tsp salt and ground red pepper and mix well. 7. Make 12 (3 1/2-inch) patties from the mixture. 8. Place about 1 tbsp of the chimichurri mixture in the middle of each of 6 of patties. 9. Top each with the remaining patties and press the edges to seal. 10. Arrange the patties onto the grill over direct heat and cook for about 18-22 minutes, flip once halfway through. 11. Coat each roll with some of the chimichurri sauce and top each with burgers, followed by the remaining sauce, tomatoes and onions.

Burgers with Chimichurri Seasoning

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BURGERS

Santa Domingo

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 621.4 Fat 45.6g Cholesterol 161.1mg Sodium 163.4mg Carbohydrates 10.2g Protein 40.7g

Ingredients

2 lb. lean ground beef 2 C. chopped cabbage 1 large red onion mustard mayonnaise ketchup, sliced 1 tomatoes, sliced 1 avocado, peeled, pitted and sliced

4 -6 Portuguese rolls 1 large green pepper 6 garlic cloves 1 tbsp oregano olive oil 2 (1 oz.) packages Goya sazon

Directions 1. In a food processor, add the green pepper, garlic, oregano and a tbsp of the olive oil and pulse until smooth. 2. In a large bowl, add he ground beef, seasoning packages, 2 tbsp of the pureed mixture, salt and black pepper and mix until well combined. 3. Make oval shaped and equal sized patties from the beef mixture. 4. Heat a 12-inch cast iron frying pan and cook the patties until cooked through. 5. Spread the mayonnaise on the rolls and top with patties, followed by the tomatoes, onions and avocado. 6. Serve with a drizzling of the ketchup and mustard.

Burgers Santa Domingo

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Chimichurri

Steak 101

Prep Time: 10 mins Total Time: 28 mins Servings per Recipe: 4 Calories 668.1 Fat 47.1g Cholesterol 117.0mg Sodium 1253.8mg Carbohydrates 5.0g Protein 54.2g

Ingredients

1/2 C. extra virgin olive oil 2/3 C. vinegar 2 tbsp lemon juice 1 C. chopped flat leaf parsley 4 tbsp chopped basil leaves 1 tbsp chopped oregano leaves

3 tbsp minced garlic 2 tbsp minced shallots 3/4 tsp cracked black pepper 2 1/2 tsp kosher salt 1/4 tsp crushed red pepper flakes 1 (1 3/4-2 lb.) skirt steaks

Directions 1. In a food processor, add the shallots, garlic, oregano, parsley, lemon juice, vinegar, olive oil, 1/2 tsp of the salt, 1/4 tsp of the black pepper and red pepper flakes and pulse until well combined. 2. In a non-reactive bowl, reserve 1 C. of the chimichurri sauce and keep aside, covered for up to 6 hours. 3. Season the steak with 1 tsp of the salt and 1/4 tsp of the black pepper evenly. 4. In a large re-sealable plastic bag, add the steak and remaining chimichurri sauce. 5. Seal the bag and shake to coat well. 6. Refrigerate for at least 2-4 hours. 7. Set your grill for medium heat and lightly, grease the grill grate. 8. Remove the steak from the refrigerator and keep aside to in room temperature for about 30 minutes before cooking. 9. Remove the steak from the bag, keeping the excess sauce aside. 10. Coat the steak with the excess chimichurri sauce evenly and cook onto the grill for about 6 minutes. 11. Rotate the steak to 45 degrees and cook for about 6 minutes. 12. Flip the steak and cook for about 6-8 minutes. 13. Place the steak onto a cutting board for about 5-7 minutes before slicing.. 14. Cut the steak into 2-inch wide strips across the grain. 15. Serve the steak slice alongside the reserved chimichurri sauce. Chimichurri Steak 101

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5-INGREDIENT

Mushroom and Steak Kebabs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 168.0 Fat 4.4g Cholesterol 56.7mg Sodium 68.7mg Carbohydrates 8.2g Protein 24.6g

Ingredients

1 (20 oz.) packages Simply Potatoes Red Potato Wedges 3/4 C. prepared chimichurri sauce 1 1/4 lb. boneless beef top sirloin steaks, cut

into cubes 1 medium red onion, cut into wedges 12 baby portabella mushrooms

Directions 1. In a 2-quart microwave-safe bowl, add the potato wedges and water and microwave covered on High for about 4 minutes 2. Drain the potatoes well and keep aside to cool slightly. 3. In a 1 gallon plastic re-sealable bag, add the beef, cooled potatoes, mushrooms, onion and chimichurri sauce. 4. Seal the bag and gently, shake to coat. 5. Refrigerate for about 30 minutes. 6. Set your gas grill to medium heat. 7. Thread the beef, potatoes, mushrooms and onion onto 6 pre-soaked wooden skewers. 8. Cook the skewers onto the grill for about 10 minutes, flipping once half way through. 9. Serve with a drizzling of the additional chimichurri sauce.

5-Ingredient Mushroom and Steak Kebabs

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Rosa’s

Shrimp Rice

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 4 Calories 420.7 Fat 21.7g Cholesterol 143.2mg Sodium 1084.0mg Carbohydrates 35.6g Protein 18.9g

Ingredients

1 C. lightly packed cilantro leaf 2 red jalapeño chiles, seeded 2 garlic cloves, peeled 2 -3 tbsp red wine vinegar 6 tbsp olive oil, divided

3/4 tsp salt 1/4 tsp pepper 1 lb. medium shrimp, peeled and deveined 3 C. hot cooked long-grain rice

Directions 1. Set the broiler of your oven and arrange oven rack about 4-inch from the heating element. 2. In a food processor, add the garlic, cilantro, jalapeños, 1/4 C. of the oil, vinegar, salt and pepper and pulse until smooth. 3. Transfer the sauce into a bowl and keep aside. 4. In a bowl, add the shrimp and remaining 2 tbsp of the oil and toss to coat well. 5. Arrange the shrimp onto a broiler pan and cook under the broiler for about 2 minutes per side. 6. In a bowl, add the hot rice and half of the sauce and mix well. 7. arrange the rice and shrimp onto a platter and serve with a topping of the remaining sauce.

Rosa’s Shrimp Rice

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CHIMICHURRI

Rub

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 101.5 Fat 1.7g Cholesterol 0.0mg Sodium 4764.5mg Carbohydrates 21.6g Protein 4.6g

Ingredients

1 tbsp dried parsley 1 tbsp dried onion flakes 1 tsp dried oregano 1 tsp dry garlic granules 1 tsp red chili pepper flakes 1 tsp dry basil

1 tsp paprika 1/2 tsp bay laurel powder 1 tsp salt

Directions 1. In a spice grinder, add all the ingredients and grind until powdered finely.

Chimichurri Rub

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Peruvian

Paprika Chimichurri Marinade

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 992.5 Fat 108.1g Cholesterol 0.0mg Sodium 1563.3mg Carbohydrates 6.1g Protein 1.2g

Ingredients

1 bunch parsley, roughly chopped 8 garlic cloves, crushed 1 tsp oregano 2 tbsp paprika 1/4-1/2 tsp cayenne pepper

1 -2 tsp salt 1/3 C. red wine vinegar 3/4 C. olive oil

Directions 1. In a blender, add the vinegar, garlic, parsley, oregano, paprika, cayenne and salt and pulse until a chunky mixture is formed. 2. Transfer the mixture into a bowl. 3. Add the oil and stir to combine well. 4. Keep aside for least 30 minutes.

Peruvian Paprika Chimichurri Marinade

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CITRUS

Chimichurri

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 47.8 Fat 4.5g Cholesterol 0.0mg Sodium 5.8mg Carbohydrates 1.7g Protein 0.4g

Ingredients

1 1/2 C. cilantro, trimmed stems 1 1/2 C. flat leaf parsley, trimmed stems 4 garlic cloves, chopped roughly 2 small limes, juice 1 small shallot, chopped roughly 1/4 C. extra virgin olive oil

1 1/2 tbsp red wine vinegar 1 1/2 tbsp white wine vinegar 1 jalapeño sea salt ground pepper

Directions 1. In a blender, add all the ingredients and pulse until smooth.

Citrus Chimichurri

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Latin

Bruschetta

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 258.7 Fat 19.7g Cholesterol 0.0mg Sodium 467.9mg Carbohydrates 19.6g Protein 3.4g

Ingredients

2 tbsp lemon juice 2 tbsp red wine vinegar 3 garlic cloves, minced 3/4 tsp salt 1/2 tsp red pepper flakes 1/2 tsp dried oregano 1/4 tsp ground black pepper 1/4 C. olive oil 1/4 C. chopped cilantro

1/4 C. chopped parsley 2 avocados, peeled, pitted and cubed 6 slices bread

Directions 1. In a bowl, add the garlic, vinegar, lemon juice, oregano salt, red pepper flakes and black pepper and mix until well combined. 2. Add the oil and beat until well combined. 3. Add the parsley and cilantro and stir to combine. 4. Gently, fold in the avocado cubes. 5. To the toast slices with the avocado mixture and serve.

Latin Bruschetta

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GLAZED

Chicken & Green Beans

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 258.9 Fat 11.9g Cholesterol 68.4mg Sodium 89.4mg Carbohydrates 10.2g Protein 29.5g

Ingredients

4 boneless skinless chicken breast halves 3 tbsp cooking oil 12 oz. young green beans 3/4 C. packed Italian parsley 1 tbsp cider vinegar

2 garlic cloves, halved 1/4 tsp crushed red pepper flakes 1 lemon

Directions 1. Brush chicken with 1 tbsp of the oil; sprinkle 1/4 tsp each salt and black pepper. 2. Grill chicken on rack directly over medium heat for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time. 3. In a 1-1/2-quart microwave-safe dish, place the beans and 1 tbsp of the water. 4. With a vented plastic wrap, cover the dish and microwave on High for about 3 minutes. 5. Drain the beans well. 6. For the chimichurri sauce: in a small food processor, add the garlic, parsley, vinegar, remaining oil, 1/4 tsp of the salt and red pepper and 7. pulse until almost smooth. 8. Divide the chicken and beans onto the serving plates and top with the chimichurri sauce and lemon peel. 9. Serve with a drizzling of the lemon juice.

Glazed Chicken & Green Beans

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Chimichurri

Marinade Sirloin

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 6 Calories 551.5 Fat 46.9g Cholesterol 101.3mg Sodium 441.6mg Carbohydrates 2.6g Protein 29.3g

Ingredients

2 lb. boneless beef sirloin Sauce: 2/3 C. olive oil 1/3 C. parsley, minced 1/3 C. cayenne pepper sauce

3 tbsp lemon juice 1 tbsp Worcestershire sauce 2 tsp dried oregano leaves 4 garlic cloves, peeled & crushed

Directions 1. For the marinade: in a food processor, add all the ingredients and pulse until well combined. 2. In a bowl, reserve about 2/3 C. of the marinade mixture. 3. With a sharp knife, make 1/8-1/4-inch deep cut on both sides of the steak. 4. In large re-sealable plastic bag, add the steak and remaining marinade mixture. 5. Seal bag and shake to cover well. 6. Refrigerate to marinate for at least 30 minutes. 7. Remove the steak from the bag and discard the marinade. 8. Cook the steak onto the grill over hot coals for about 10 minutes per side. 9. Remove from the grill and lace the steak onto the cutting board for about 5 minutes. 10. Cut the steak into slices diagonally. 11. Serve the steak slices alongside the reserved sauce.

Chimichurri Marinade Sirloin

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DINNER

in Argentina (Chimichurri Chicken & Long Grain)

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 719.7 Fat 49.0g Cholesterol 92.8mg Sodium 400.6mg Carbohydrates 33.5g Protein 35.4g

Ingredients

Sauce: 10 garlic cloves, peeled 1 bunch flat leaf parsley, stemmed 3/4 C. olive oil 1/4 C. white balsamic vinegar 1/4 C. chicken broth 3/4 tsp dried oregano 3/4 tsp dried basil 1/2 small red chili pepper, seeded and diced salt & ground black pepper Meat:

3 whole chicken breasts, halved, boned and flattened 2 tbsp olive oil Long Grain: 3 tbsp shredded coconut 3 tbsp dried currants 1 tbsp olive oil 1 C. long grained white rice 2 C. chicken broth salt & ground black pepper 2 slices limes

Directions

1. For the sauce; in a food processor, add the garlic and pulse until pureed. 2. Add the chili pepper and parsley and pulse until finely chopped. 3. Add the broth, vinegar, oil and seasonings and pulse until well combined. 4. In a zip lock bag, mix together 3 tbsp of the chimichurri sauce and the 2 tbsp of the oil. 5. Add the chicken breasts and coat with the mixture generously. 6. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours. 7. Set your grill for medium heat and lightly, grease the grill grate. 8. Remove the chicken from the bag. 9. Cook the chicken onto the grill for bout 7-10 minutes per side. 10. Remove from the grill and place onto a platter. 11. With a piece of the foil, cover the chicken to keep warm. 12. Meanwhile, for the rice: heat a medium non-stick pan over medium heat and toast the coconut for about 2-3 minutes, stirring continuously. 13. Place the coconut into a bowl and keep aside. 14. In the same pan, heat the oil over medium-high heat and sauté the rice for about 3 minutes. 15. Stir in the broth and bring to a boil. 16. Add the lime slices, salt and pepper and with a fork, stir well. 17. Reduce the heat to low and simmer, covered for about 15-20 minutes. 18. Add the currants and toasted coconut and with a fork, stir well. 19. Divide the rice onto 6 hot serving plates, followed by a chicken breast. 20. Serve with a topping of the remaining chimichurri sauce. Dinner in Argentina: (Chimichurri Chicken & Long Grain)

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5-Ingredient

Chimichurri

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 1018.0 Fat 108.7g Cholesterol 0.0mg Sodium 55.0mg Carbohydrates 10.4g Protein 3.3g

Ingredients

3 bunches curly-leaf parsley, finely chopped 6 tbsp garlic, minced 2 C. extra virgin olive oil

1 C. white vinegar salt & ground black pepper

Directions 1. In a medium bowl, add all the ingredients and beat until well combined 2. Keep aside for about 2 hours before serving.

5-Ingredient Chimichurri

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BURGERS

Santa Domingo II

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 441.6 Fat 22.7g Cholesterol 66.9mg Sodium 760.4mg Carbohydrates 39.4g Protein 20.2g

Ingredients

1 (10 oz.) packages angel hair coleslaw mix 1 lb. beef ground round, crumbled 1 large egg, lightly beaten 1/4 C. chopped cilantro 1/4 C. finely chopped onion 1 tsp chili powder 1 tsp ground cumin 1 tsp seasoning salt

2 tsp lime juice 1/4 C. ketchup 1/4 C. mayonnaise 12 dinner rolls, split 1 avocado, pitted, peeled and sliced 12 slices tomatoes 1 (14 oz.) round Chihuahua queso Blanco cheese, sliced

Directions 1. 2. 3. 4. 5. 6.

Set your grill for medium-high heat and lightly, grease the grill grate. In a large pan, add the water over medium-high heat and bring to a boil. Stir in the cabbage and immediately remove from the heat. Keep the pan aside for about 5 minutes. Drain the cabbage well and keep aside. In a large bowl, add the beef, onion, cilantro, egg, lime juice, cumin, chili powder and seasoned salt and mix until well combined. 7. Make 12 equal sized small patties from the beef mixture. 8. Cook the patties onto the grill, covered for about 2-3 minutes per side. 9. Meanwhile, in a small bowl, add the mayonnaise and ketchup and mix until well combined 10. Spread the ketchup mixture over the cut sides of each roll evenly. 11. Arrange the hot burgers onto the bottom half of each roll, followed by the cheese, avocado, tomato and cabbage. 12. Cover with top half of the roll and serve.

Burgers Santa Domingo II

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Black Bean

Pizzas with Chimichurri

Prep Time: 25 mins Total Time: 1 hr 48 mins Servings per Recipe: 1 Calories 126.7 Fat 2.9g Cholesterol 2.7mg Sodium 298.4mg Carbohydrates 20.8g Protein 4.3g

Ingredients

1 red bell pepper, halved and seeded 1 tbsp cornmeal 1 tbsp dry yeast 1/8 tsp sugar 1 C. warm water, divided 3 C. flour 1 tsp salt 1/2 C. finely grated Parmesan cheese Beans: 1/2 C. coarsely chopped onion

1 (15 oz.) cans sodium black beans, rinsed and drained 1 (14 1/2 oz.) cans organic fire-roasted diced tomatoes and green chilies Sauce: 1/4 C. chopped fresh parsley 1/4 C. chopped fresh cilantro 2 tbsp olive oil 1 tbsp fresh lemon juice 2 tsp minced garlic

Directions 1. Set the broiler of your oven and line a baking sheet with a piece of the foil. 2. Arrange the bell pepper halves onto the prepared baking sheet, skin sides up and then with your hand, flatten each half. 3. Cook under the broiler for about 12 minutes. 4. Remove the bell pepper halves from the oven and immediately, transfer into a zip-top plastic bag. 5. Immediately, seal the bag and keep aside for about 10 minutes. 6. Peel the bell pepper halves and then, cut into 16 equal sized strips. 7. In a large bowl, dissolve the sugar and yeast in 1/2 C. of the warm water. 8. Keep aside for at least 5 minutes. 9. In the bowl of the yeast mixture, add the flour, salt and remaining 1/2 C of the water and mix until dough is formed. 10. Place the dough onto a floured surface and with your hands, knead until smooth. 11. Place the dough in a large greased bowl and turn to coat well. 12. Cover the bowl and keep aside in a warm place for at least 1 hour. 13. Now, set your oven to 450 degrees F and sprinkle a greased jellyroll pan with the Black Bean Pizzas with Chimichurri

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cornmeal. 14. Place the dough onto a floured surface and roll into a rectangle. 15. Arrange the dough rectangle onto the prepared baking sheet. 16. For the black bean spread: in a blender, add all the ingredients and pulse until smooth 17. Place about 1 1/2 C. of the black bean spread over dough rectangle evenly and top with the cheese. 18. Cook in the oven for about 13 minutes. 19. Remove from the oven and keep aside to cool for about 10 minutes. 20. Meanwhile, for the chimichurri: in a bowl, add all the ingredients and mix well 21. Spread the chimichurri on top of the cheese evenly. 22. Cut the bread into 16 equal sized squares and serve with a topping of the bell pepper strips.

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Chimichurri

Breakfast Frittata

Prep Time: 1 mins Total Time: 4 mins Servings per Recipe: 1 Calories 181.3 Fat 13.8g Cholesterol 433.3mg Sodium 167.0mg Carbohydrates 0.7g Protein 12.6g

Ingredients

2 large eggs 1 tbsp prepared chimichurri sauce

1 dash cream 1 tsp butter

Directions 1. In a bowl, add all the ingredients except the butter and mix until well combined. 2. In a frying pan, melt the butter over medium heat and cook the egg mixture for about 1 minute per side. 3. Serve hot.

Chimichurri Breakfast Frittata

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FRUIT SALAD

with Chimichurri Vinaigrette

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 333.8 Fat 22.7g Cholesterol 61.6mg Sodium 611.0mg Carbohydrates 15.2g Protein 17.0g

Ingredients

8 oz. beef flank steak 1 tsp ground cumin 1/4 tsp salt 1 medium sweet onion, trimmed and sliced 2 tsp olive oil 1/4 tsp ground black pepper 6 C. Mache 4 ripe plums, pitted and cut into wedges

3/4 C. light mayonnaise 1/4 C. plain Greek yogurt 1 tbsp white vinegar 3 garlic cloves, minced 3 tbsp snipped Italian parsley 1/2 tsp crushed red pepper flakes 1/8 tsp salt

Directions 1. Set your gas grill for medium-high heat and lightly, grease the grill grate. 2. Season the steak with the salt and cumin evenly. 3. Coat the onion slices with the oil evenly and then, sprinkle with the pepper. 4. Arrange the steak and onion slices onto the grill rack directly over heat. 5. Cook the steak, covered for about 10 minutes, flipping once halfway through. 6. Cook the steak, covered for about 10-14 minutes, flipping once halfway through. 7. Remove the onion slices from the grill and place onto a platter. 8. Then, cut the onion slices roughly. 9. Remove the steak from the grill and place onto a cutting board for about 5 minutes. 10. Cut the steak into thin slices. 11. Meanwhile, for the chimichurri dressing: in a small bowl, add the garlic, yogurt, mayonnaise and vinegar and mix until well combined. 12. Stir in the parsley, red pepper and salt. 13. In a large serving bowl, mix together the steak, onion, plum and lettuce. 14. Serve immediately with a drizzling of the dressing.

Fruit Salad with Chimichurri Vinaigrette

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Chimichurri

Steak Picnic

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 672.1 Fat 49.4g Cholesterol 154.2mg Sodium 716.1mg Carbohydrates 5.8g Protein 49.2g

Ingredients

1 tbsp vegetable oil 1 large red onion, cut into rounds salt & pepper 2 -3 lb. flank steaks chimichurri sauce 1 C. parsley, packed

5 garlic cloves, peeled 1/2 C. olive oil 1/4 C. red wine vinegar 1/4 tsp red pepper flakes 1 tsp table salt

Directions 1. Set your grill according to manufacturer's directions. 2. Arrange the onion rounds onto a baking sheet. 3. Coat the onion rounds with the oil lightly and then sprinkle with the salt and pepper. 4. Season the steak with the salt and pepper evenly. 5. Arrange the steak and onion rounds onto the grill. 6. Cook the onion onto the grill for about 10-12 minutes, flipping once half way through. 7. Cook the steak onto the grill for about 5-7 minutes. 8. Flip and cook for about 2-5 minutes further. 9. Remove from the grill and transfer the steak onto a cutting board. 10. With a piece of the foil, cover the steak for about 5 minutes. 11. Meanwhile, for he chimichurri sauce: in a food processor, fitted with a steel blade, add the garlic 12. and parsley and pulse until finely chopped. 13. Transfer the mixture into a bowl with the remaining sauce ingredients and beat until well combined. 14. With a sharp knife, cut the steak into slices against the grain and sprinkle with the salt and black pepper. 15. Arrange the onion rounds onto a platter and top with the steak slices. 16. Serve alongside the Chimichurri Sauce. Chimichurri Steak Picnic

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