Grilled Chinchulines with Chimichurri Sauce

Ingredients

• 1.5 pounds (680g) beef chinchulines 1.5 pounds (680g) beef chinchulines
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup fresh parsley leaves, finely chopped 1 cup fresh parsley leaves, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 25g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Clean the beef chinchulines thoroughly by removing any excess fat or membranes. Rinse them under cold water and pat dry with paper towels.
2. 2.
   In a bowl, combine minced garlic, olive oil, red wine vinegar, dried oregano, paprika, salt, and black pepper to make the marinade.
3. 3.
   Place the chinchulines in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chinchulines, ensuring they are evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the chinchulines from the marinade and shake off any excess. Place them on the grill and cook for about 5-7 minutes per side, or until they are charred and crispy on the outside and cooked through.
6. 6.
   While the chinchulines are grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, chili flakes, salt, and pepper. Mix well to combine.
7. 7.
   Once the chinchulines are cooked, remove them from the grill and let them rest for a few minutes. Slice them into bite-sized pieces.
8. 8.
   Serve the grilled chinchulines with the chimichurri sauce on the side. Enjoy!

Treat your ingredients with care...

• Chinchulines — Ensure thorough cleaning of the beef chinchulines to remove any impurities before marinating. Pat them dry to ensure the marinade adheres well.

Tips & Tricks

• For a spicier chimichurri sauce, add more chili flakes according to your preference.
• Serve the grilled chinchulines with a squeeze of fresh lemon juice for an extra burst of acidity.
• If you don't have a grill, you can also cook the chinchulines on a stovetop grill pan or under the broiler in your oven.
• Make sure to let the chinchulines rest before slicing to allow the juices to redistribute and ensure maximum tenderness.
• Pair this dish with a side of grilled vegetables or a fresh green salad to balance out the richness.

Serving advice

Serve the Grilled Chinchulines with Chimichurri Sauce as a main course, accompanied by a side of grilled vegetables or a simple salad. Provide extra chimichurri sauce on the side for dipping or drizzling over the chinchulines.

Presentation advice

Arrange the sliced chinchulines on a platter, garnished with fresh parsley leaves. Place a small bowl of chimichurri sauce in the center for dipping. Serve with grilled vegetables or salad on the side for a visually appealing and well-balanced presentation.