Arteflame Chimichurri Recipe

Introduction

Chimichurri is a zesty, herbaceous sauce perfect for drizzling over grilled meats, vegetables, or seafood. Made on the Arteflame grill, this recipe features lightly grilled garlic for a subtle smoky touch, enhancing the vibrant flavors of fresh parsley, oregano, and red wine vinegar.

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Ingredients

• 1 cup fresh parsley (finely chopped)
• 2 tbsp fresh oregano leaves (finely chopped)
• 2 cloves garlic (roasted on the grill)
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp red pepper flakes (optional, for heat)
• 1/2 tsp smoked paprika
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp freshly ground black pepper

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
2. Place the garlic cloves (in their skins) on the cooler edge of the flat cooktop to roast.

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Step 2: Roast the Garlic

1. Roast the garlic cloves for 5-6 minutes, turning occasionally, until the skins are charred and the garlic inside is soft and fragrant.
2. Remove the garlic from the grill and let it cool slightly before peeling.

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Step 3: Prepare the Chimichurri Base

1. In a mixing bowl, combine the chopped parsley, oregano, and red pepper flakes (if using).
2. Finely chop the roasted garlic and add it to the bowl.

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Step 4: Mix the Sauce

1. Stir in the olive oil, red wine vinegar, smoked paprika, salt, and black pepper.
2. Mix well until all the ingredients are combined and the sauce has a slightly chunky consistency.

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Step 5: Adjust and Serve

1. Taste the chimichurri and adjust seasoning with more salt, vinegar, or red pepper flakes as desired.
2. Let the sauce rest for 10-15 minutes to allow the flavors to meld.
3. Serve as a topping or marinade for your favorite grilled dishes.

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Tips

• Fresh Herbs: Use fresh parsley and oregano for the best flavor.
• Balance Acidity: Adjust the vinegar to suit your preference for tanginess.
• Heat Control: Add more or less red pepper flakes to customize the spice level.

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Variations

1. Citrus Chimichurri: Replace red wine vinegar with lemon or lime juice for a citrusy twist.
2. Mint Chimichurri: Add a handful of fresh mint leaves for a refreshing flavor.
3. Creamy Chimichurri: Blend in a spoonful of Greek yogurt for a creamy texture.
4. Garlic-Lover’s Chimichurri: Double the roasted garlic for a bold, garlicky flavor.
5. Smoky Chimichurri: Add an extra pinch of smoked paprika or grill the herbs briefly for more smokiness.

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Pairings

• Grilled Meats: Drizzle over steak, chicken, or lamb for a zesty finish.
• Seafood: Serve with grilled shrimp, salmon, or white fish.
• Vegetables: Toss with grilled zucchini, asparagus, or roasted potatoes.
• Appetizers: Use as a dipping sauce for bread or empanadas.

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Conclusion

This Arteflame-style chimichurri delivers vibrant, herbaceous flavors with a touch of smoky depth. Whether served as a sauce, marinade, or dip, it’s the perfect way to enhance any grilled dish.