Chimichurri MarinadeKang Kim
This colorful sauce doubles as a marinade and as an accompaniment to all cuts of beef, including Skirt Steak with Chimichurri Sauce.
Recipe information
Yield
Makes about 2 cups
Ingredients
1/2 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 fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Preparation
Step 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.
Step 2
Remove meat from marinade, pat dry, and grill.
The finish:
Step 3
Spoon reserved sauce over the grilled meat.
Recipe notes
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