Chimichurri Marinade

Name: Chimichurri Marinade
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

4.6

(20)

www.epicurious.com

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Servings: 2

Author : Matt Lee

condiment marinade south american

Ingredients

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1/2 cup red wine vinegar1 teaspoon kosher salt plus more3-4 garlic cloves, thinly sliced or minced1 shallot, finely chopped1 Fresno chile or red jalapeño, finely chopped2 cups minced fresh cilantro1 cup minced fresh flat-leaf parsley1/3 cup finely chopped fresh oregano3/4 cup extra-virgin olive oil

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Instructions

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Step 1

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.

Step 2

Remove meat from marinade, pat dry, and grill.

Step 3

Spoon reserved sauce over the grilled meat.