Ingredients:
3 Tablespoons Of Norfolk Manor Malt Vinegar
1 Large Minced Chipotle Chili In Adobo Sauce
1 Tablespoon Of Hungarian Hot Paprika
1 Cup Of Italian Extra Virgin Olive Oil
1/2 Teaspoon Of Ground Celtic Sea Salt
1 Pinch Of Coarse Ground Black Pepper
1 Tablespoon Of McCormick Ground Rosemary
2 Tablespoons Of Minced Fresh Parsley
2 Tablespoons Of Diced Fresh Oregano
2 Tablespoons Of Diced Thyme
4 Large Fresh Minced Garlic Cloves
Information:
Serving Size 6
88 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
This Argentinean chimichurri sirloin steak marinade recipe was emailed to us by Ivan from Catskill New York. To get the marinade recipe rolling, first you will need to take out a medium size mixing bowl. Pour into the bowl the malt vinegar, minced chipotle chili in adobo sauce, hot paprika, extra virgin olive oil, ground Celtic sea salt, coarse ground black pepper, ground rosemary, minced fresh parsley, diced fresh oregano, diced thyme, and minced garlic cloves. Next take out a wooden mixing spoon, and briskly stir the marinade together until all of the herbs, seasonings, and salt have been fully disbursed throughout the liquid. Lastly you will want to place saran wrap or a lid over the bowl, so that you can refrigerate it for at least two hours without the steaks. Refrigerating the marinade is mandatory, as this will blend all of your flavors together. Once finished, don't forget to save some marinade for grill basting.
