Chimichurri Marinade

central/south american sauce marinate quick & easy backyard bbq argentine jalapeño shallot oregano bon appétit

Matt Lee

Makes about 2 cups

Source

Ingredients

1/2 cup red wine vinegar

1 teaspoon kosher salt plus more

3-4 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

2 cups minced fresh cilantro

1 cup minced fresh flat-leaf parsley

1/3 cup finely chopped fresh oregano

3/4 cup extra-virgin olive oil

Method

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.

Spoon reserved sauce over the grilled meat.