Worth a trip

Chimichurri Marinade

Name: Chimichurri Marinade
Cuisine: latin_american
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
2.
Remove meat from marinade, pat dry, and grill.
3.
Spoon reserved sauce over the grilled meat.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions