Recipe: Chimichurri Sauce and Marinade

Chimichurri Sauce and Marinade Picture1 e1503407480138


Chimichurri Sauce and Marinade
This sauce is great with Grilled Skirt Steak
Servings: 2 Cups
Author: Moody's Foodie
  • ½ 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 cilantro
  • 1 cup minced fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • ¾ cup extra-virgin olive oil
  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 ½ chimichurri marinade to a small bowl, season with salt to taste, and reserve as a sauce. Put meat in a glass, ceramic or stainless-steel bowl. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
  2. Remove meat from marinade, pat dry and grill according to above instructions.
  3. When ready to serve, spoon reserved sauce over the grilled meat.