Chimichurri
Ingredients
-
1
unit
shallot, finely chopped
-
1
unit
Fresno chile or red jalapeño, finely chopped
-
3–4
cloves
garlic, thinly sliced or finely chopped
-
½
cup
red wine vinegar
-
1
tsp
Diamond Crystal kosher salt or ½ tsp. Morton kosher salt, plus more
-
½
cup
fresh cilantro, finely chopped (leaves and tender stems)
-
¼
cup
fresh flat-leaf parsley, finely chopped (leaves and tender stems)
-
2
Tbsp
fresh oregano leaves, finely chopped
-
¾
cup
extra-virgin olive oil
Instructions
- Combine shallot, Fresno chile, garlic, red wine vinegar, and salt in a bowl and let sit for 10 minutes.
- Stir in cilantro, parsley, and oregano, then whisk in olive oil.
- Transfer half of the chimichurri to a small bowl and season with salt for serving.
- For marinade, toss meat with remaining chimichurri, cover, and chill for at least 3 hours or overnight.
- Remove meat from marinade, pat dry, and grill, serving reserved chimichurri on top.
Nutrition Facts (estimated)
Servings
makes about 2 cups
Calories
54.7
Total fat
5.8g
Total carbohydrates
0.5g
Total protein
0.1g
Sodium
35.8mg
Cholesterol
0mg
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