Chimichurri Marinade

By jedrew_52

Loaded with cilantro, parsley, and oregano, this tart, herbaceous Argentine mixture does double duty as a tenderizing marinade and a vibrant sauce for lamb or beef cuts like grilled Skirt Steak with Chimichurri Sauce. This makes enough to marinate 2 pounds of beef (London broil or skirt, hanger, or flank steaks) or lamb (loin or blade chops).

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

Details

Servings 1

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.
•Remove meat from marinade, pat dry, and grill.
•Spoon reserved sauce over grilled meat.