Grilled Argentine Chorizo with Chimichurri
Authentic Argentine chorizo grilled to perfection and served with a vibrant and herbaceous chimichurri sauce. A simple yet flavorful paleo lunch option.
Ingredients
- 4 links Argentine Chorizo
- 1 cup Fresh Parsley
- 2 tbsp Fresh Oregano
- 4 cloves Garlic
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a food processor, combine the 1 cup of fresh parsley, 2 tablespoons of fresh oregano, 4 cloves of garlic, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pulse the ingredients until they are finely chopped and well combined into a sauce.
- 2Preheat your grill to medium-high heat, aiming for a temperature between about 190°C and about 205°C (190°C and 205°C).
- 3Place the 4 links of Argentine chorizo on the preheated grill. Cook for 15 to 20 minutes, turning them occasionally to ensure even cooking and charring on all sides. The chorizo is done when it is cooked through, has a slightly charred exterior, and reaches an internal temperature of 71°C when measured with a meat thermometer.
- 4Serve the grilled chorizo links immediately with a generous dollop of the prepared chimichurri sauce.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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