Chimichurri Sauce and Marinade 
Chimichurri Sauce and Marinade
This sauce is great with Grilled Skirt Steak
Servings: 2 Cups
Ingredients
- 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
Instructions
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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.
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Remove meat from marinade, pat dry and grill according to above instructions.
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When ready to serve, spoon reserved sauce over the grilled meat.
