Recipe: Chimichurri Sauce and Marinade

Chimichurri Sauce and Marinade 

Chimichurri Sauce and Marinade

This sauce is great with Grilled Skirt Steak

• 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.