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Argentine Pancho with Chimichurri and Pickled Onions

Name: Argentine Pancho with Chimichurri and Pickled Onions
Total time: 20 min
Yield: 1 servings
Cuisine: Argentine
Ingredients: 12-inch pancho roll; 2 beef hot dogs; 1/4 cup fresh parsley; 1/4 cup fresh cilantro; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 garlic clove; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup sliced pickled onions

Grilled hot dogs topped with a fresh chimichurri sauce and tangy pickled onions.

20 minutes1 servings

Method

Prepare chimichurri sauce by chopping parsley and cilantro, then mixing with olive oil, vinegar, minced garlic, salt, and pepper.
Grill hot dogs over medium heat until charred and cooked through.
Place hot dogs in the pancho roll and top with chimichurri sauce and pickled onions.
Serve warm.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Hot Dogs Chimichurri Pickled Argentine Herb Argentina recipes

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