Chimichurri Sauce

Name: Chimichurri Sauce
Ingredients: 1 shallot, finely chopped; 1 Fresno chile or red jalapeño, finely chopped; 3–4 garlic cloves, thinly sliced or finely chopped; ½ cup red wine vinegar; 1 tsp. kosher salt, plus more; ½ cup finely chopped cilantro; ¼ cup finely chopped flat-leaf parsley; 2 Tbsp. finely chopped oregano; ¾ cup extra-virgin olive oil

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Servings: 2

Author : The Bon Appétit Test Kitchen

recipes argentine chile

Ingredients

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1 shallot, finely chopped1 Fresno chile or red jalapeño, finely chopped3–4 garlic cloves, thinly sliced or finely chopped½ cup red wine vinegar1 tsp. kosher salt, plus more½ cup finely chopped cilantro¼ cup finely chopped flat-leaf parsley2 Tbsp. finely chopped oregano¾ cup extra-virgin olive oil

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Instructions

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Step 1

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

Step 2

Remove meat from marinade, pat dry, and grill.

Step 3

Spoon reserved chimichurri over grilled meat.