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Argentine Red Sauce and Marinade


  • 1⁄2cup sherry wine vinegar or 1⁄2 cup red wine vinegar
  • 1⁄4cup extra virgin olive oil
  • 3tablespoons fresh parsley, minced
  • 3garlic cloves, minced
  • 4teaspoons paprika
  • 1teaspoon ground cumin
  • 1⁄2teaspoon salt
  • 1⁄2teaspoon pepper
  • 1⁄4teaspoon cayenne pepper


  • Whisk all ingredients together in a bowl.
  • May be refrigerated in an airtight container for 1 week.


  • Lainey6605

    I made this for the South America and Central American Challenge for the ZWT4 for the Tastebud Tickling Travellers. The steaks were delicious! I will use this yummy marinade again for many different types of meat.

  • Outta Here

    This is an excellent marinade. I used it on boneless chicken breasts, but it would be great on pork, too! Made as written, and marinated the chicken about 4 hours. I also heated the marinade to a boil and used as a sauce on the chicken after cooking.

  • NcMysteryShopper

    Oh My! Oh My! This marinade is so good! I was out of red wine vinegar (go figure!) so I used half balsamic and half sherry (not vinegar) – the result was unbelievably fabulous! The ribeyes were so tasty! I served this with Argentinean Potato Salad and made it for the South and Central American Challenge for the Zaar World Tour 4. Whine and Cheese. Thank you so much Dreamer! This is a definite keeper!

  • Lavender Lynn

    This is a very good marinade. I followed the ingredients per recipe except no cayenne pepper. Made for ZWT4 for Cookin Cats

  • magpie diner

    Really good! I made the marinade a day in advance. And then I left some tofu to marinade in it for another day. It was really good! I boiled up the remaining marinade and drizzeld it over top. I guess I didn’t need to boil the sauce up since I was only marinading tofu. Very tasty and quick to put together. Thanks Dreamer! made during ZWT7.

  • Color Guard Mom

    Very nice marinade. Thanks so much for posting. FYI – make sure you marinade it for as long as suggested, I was short an hour or so and I could tell, as the meat was still a little tough. Again – thanks for posting! Made for Potluck Tag.

  • Boomette

    I did half the marinade for my steak that you see on the photo. I omitted the salt and pepper (personnal preference). It was tasty and tender. It was in the marinade maybe just 4 hours. Thanks Dreamer. Made for ZWT4

  • Chocolatl

    What a wonderful flavor! I used this to marinate pork chops, and they were just delicious. I marinated for the minimum, but next time I’ll try the full 24 hours. Thanks for posting! Made for ZWT Witchin Kitchen.

  • Sarah

    Delicious! I made this exactly as written and used about 1/3 of it of chicken breast. Only had time to marinade them for around 1 1/2 hours and they were still devine. Made for ZWT4!