Ingredients
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 3 to 4 garlic cloves, thinly sliced or finely chopped
- 1/2 cup red wine vinegar
- 1 tsp. salt
- 1/2 cup finely chopped coriander
- 1/4 cup finely chopped flat-leaf parsley
- 2 tbsp. finely chopped oregano
- 3/4 cup extra-virgin olive oil
Method
- Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl.
- Let sit 10 minutes.
- Stir in coriander, parsley, and oregano.
- Using a fork, whisk in oil.
- Transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as sauce.
- 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.
- Remove meat from marinade, pat dry, and grill.
- Spoon reserved chimichurri over grilled meat.