Chimichurri Marinade

From the kitchen of Carly

This chimichurri marinade delivers bright, punchy flavor through a blend of fresh herbs, garlic, and red wine vinegar. The acidity tenderizes meat while the reserved sauce adds herbaceous finishing brightness. Perfect for grilling.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup red wine vinegar
  • 11 teaspoon kosher salt plus more
  • 13-4 garlic cloves, thinly sliced or minced
  • 11 shallot, finely chopped
  • 11 Fresno chile or red jalapeño, finely chopped
  • 12 cups minced fresh cilantro
  • 11 cup minced fresh flat-leaf parsley
  • 11/3 cup finely chopped fresh oregano
  • 13/4 cup extra-virgin olive oil

Instructions

  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.