Chimichurri Sauce

Chimichurri Sauce

from bonappetit.com
1 servings

This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.

Ingredients

  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 3–4 garlic cloves, thinly sliced or finely chopped
  • ½ cup red wine vinegar
  • 1 tsp. kosher salt, plus more
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • ¾ cup extra-virgin olive oil

Directions

  1. 1

    Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. 

  2. 2

    If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

  3. 3

    Remove meat from marinade, pat dry, and grill.

  4. 4

    Spoon reserved chimichurri over grilled meat.