Laced with saffron threads and paprika, this variation on a traditional Argentine sauce spices up grilled skirt steak.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
Servings: Makes about 1 1/2 cups
  • 1 medium Spanish onion , minced
  • 1 tsp. saffron threads
  • 1/2 cup olive oil
  • 3 Tbsp. sherry vinegar
  • 1/2 cup coarsely chopped flat-leaf parsley leaves
  • 1 Tbsp. sweet paprika
  • 1 clove garlic , minced
  • Pinch of cayenne pepper
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • Directions
    Put onion and saffron threads in a small, heavy saucepan with 1/2 cup water. Heat over medium heat until saffron turns water red, about 4 minutes. Pour mixture into a bowl and let cool.

    Add remaining ingredients to the saffron mixture, and stir to combine.

    Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).


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