CHIMICHURRI SPICE BLEND Origin: Argentina / Uruguay Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar but other seasonings used vary. Description This is a spicy seasoning from Argentina / Uruguay. It is served as a condiment in sauce form or as a seasoning. Uses Use this seasoning on beef, veal, lamb, pork, chicken, turkey, fish, shellfish, vegetable. Ingredients Onion, Sea Salt, Garlic, Tomato, Oregano, Sweet Paprika, Cilantro, Thyme, Black Pepper, Chiliflakes, Mint, Basil, Bay Leaf, Sage Nutrition Facts Serving Size: 1/4 tsp (0.4g), Amount per serving: Calories 0 , Total Fat 0g (0%DV), Sat Fat 0g (0%DV), Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 30mg (1%DV), Total Carbohydrates 0g (0%DV), Dietary Fiber 0g (0%DV), Total Sugars 0g, Added Sugars 0g (0%DV), Protein 0g, Vitamin D 0mg (0%DV), Calcium 2mg (0%DV), Iron 0mg (0%DV), Potassium 6mg (0%DV), The Percent Daily Values (DV) are based on a 2.000 calories daily diet. Picanha with Chimichurri preparation: 40 min. Ingredients for 4 servings: 4 lb Picanha cut sirloin cap flaky salt Marc’s Chimichurri Spice Blend olive oil water red wine vinegar Utensils: bbq grill, metal skewer, small bowl, knife Directions: Preheat a grill to 440 degree Fahrenheit. Score the fat cap of the Picanha in a crosshatched pattern with a sharp knife, don’t cut into the meat. Season the fat cap with flaky salt. In a small bowl combine 3 tbsp of Marc’s Chimichurri Spice Blend with 3 tbsp vinegar and 3 tbsp olive oil. Add water until the spice blend is comletely covered. Cut the Picanha into 1 inch strips and fold them c-shaped. Slide the meat onto the skewer and grill over indirect heat. Grill the meat for 15 to 20 minutes turning them regularly until the steak is medium rare. Remove from the grill, let rest for 5 minutes and enjoy with the chimichurri sauce. Side Dishes: baguette, salad
More Chimichurri Spice Blend Recipes
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© 2023 amddesign
$ 13.00 ($ 3.25/oz) 4.0 oz in kraft pouch
$ 12.50 ($ 8.93/oz) 1.4 oz in glass jar
$ 7.00 ($ 3.50/oz) 2.0 oz in kraft pouch
CHIMICHURRI SPICE BLEND spice rub for meat, fish, shellfish, sausage & vegetables This spice blend is a typical recipe from Argentinia/Uruguay, it is a seasoning for sauces and marinades.
CHIMICHURRI SPICE BLEND Origin: Argentina / Uruguay Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar but other seasonings used vary. Description This is a spicy seasoning from Argentina / Uruguay. It is served as a condiment in sauce form or as a seasoning. Uses Use this seasoning on beef, veal, lamb, pork, chicken, turkey, fish, shellfish, vegetable. Ingredients Onion, Sea Salt, Garlic, Tomato, Oregano, Sweet Paprika, Cilantro, Thyme, Black Pepper, Chiliflakes, Mint, Basil, Bay Leaf, Sage Nutrition Facts Serving Size: 1/4 tsp (0.4g), Amount per serving: Calories 0 , Total Fat 0g (0%DV), Sat Fat 0g (0%DV), Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 30mg (1%DV), Total Carbohydrates 0g (0%DV), Dietary Fiber 0g (0%DV), Total Sugars 0g, Added Sugars 0g (0%DV), Protein 0g, Vitamin D 0mg (0%DV), Calcium 2mg (0%DV), Iron 0mg (0%DV), Potassium 6mg (0%DV), The Percent Daily Values (DV) are based on a 2.000 calories daily diet. Picanha with Chimichurri preparation: 40 min. Ingredients for 4 servings: 4 lb Picanha cut sirloin cap flaky salt Marc’s Chimichurri Spice Blend olive oil water red wine vinegar Utensils: bbq grill, metal skewer, small bowl, knife Directions: Preheat a grill to 440 degree Fahrenheit. Score the fat cap of the Picanha in a crosshatched pattern with a sharp knife, don’t cut into the meat. Season the fat cap with flaky salt. In a small bowl combine 3 tbsp of Marc’s Chimichurri Spice Blend with 3 tbsp vinegar and 3 tbsp olive oil. Add water until the spice blend is comletely covered. Cut the Picanha into 1 inch strips and fold them c-shaped. Slide the meat onto the skewer and grill over indirect heat. Grill the meat for 15 to 20 minutes turning them regularly until the steak is medium rare. Remove from the grill, let rest for 5 minutes and enjoy with the chimichurri sauce. Side Dishes: baguette, salad
More Chimichurri Spice Blend Recipes
Marc’s Spice Mixtures Marc’s Spice Mixtures Marc’s Spice Mixtures
NAVIGATION Home How to use spices Spice Glossary Recipes
PRODUCTS Spice blends Spices & Herbs Hot Sauce Gift Sets
SOCIAL MEDIA facebook linkedIn behance instagram
SERVICE Contact Trade Terms Data Protection Imprint
© 2023 amddesign
$ 13.00 ($ 3.25/oz) 4.0 oz in kraft pouch
$ 12.50 ($ 8.93/oz) 1.4 oz in glass jar
$ 7.00 ($ 3.50/oz) 2.0 oz in kraft pouch
CHIMICHURRI SPICE BLEND spice rub for meat, fish, shellfish, sausage & vegetables This spice blend is a typical recipe from Argentinia/Uruguay, it is a seasoning for sauces and marinades.