Chimichurri Marinade
A vibrant Argentinian-style marinade and sauce made with fresh herbs, garlic, and red wine vinegar. Perfect for grilled meats, this chimichurri combines cilantro, parsley, and oregano with aromatics in a olive oil base.
6 servings
3 hr 27 min
Ingredients
- •½ cup red wine vinegar
- •1 teaspoon kosher salt
- •3½ cloves garlic
- •1 whole shallot
- •1 whole Fresno chile
- •2 cups fresh cilantro
- •1 cup fresh flat-leaf parsley
- •⅓ cup fresh oregano
- •¾ cup extra-virgin olive oil
Cooking Instructions
- 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.
190 min
- 2.
Remove meat from marinade, pat dry, and grill.
15 min
- 3.
Spoon reserved sauce over the grilled meat.
2 min