Chimichurri Sauce

We served this fresh-herb Argentinian sauce over grilled steak marinaded in chimichurri as well.

1 shallot, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

1/2 cup red wine vinegar

1 tsp. salt

1/2 cup finely chopped cilantro

1/2 cup finely chopped flat-leaf parsley

2 tbsp. finely chopped oregano

3/4 cup extra-virgin olive oil

Combine shallot, garlic, vinegar, and salt in a medium bowl. Stir in cilantro, parsley, and oregano, then whisk in oil.

Place meat in a dish and coat with some of the chimichurri. Cover and chill at least 3 hours or up to overnight.

Keep extra chimichurri and place in a small bowl; season with salt and reserve as sauce.

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

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