Chimichurri Sauce
Ingredients
- 1 Shallot finely chopped
- 1 Fresno chile finely chopped
- 3-4 Cloves garlic thinly sliced or finely chopped
- 1/2 Cup Red Wine Vinegar
- 1 Tsp Kosher Salt
- 1/2 Cup cilantro finely chopped
- 1/4 Cup Flat-Leaf Parsley finely chopped
- 2 Tbsp Oregano finely chopped
- 3/4 Cup olive oil extra-virgin
Instructions
- 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.
- 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.
- Remove meat from marinade, pat dry, and grill.
- Spoon reserved chimichurri over grilled meat.
Nutrition
Calories: 507kcalCarbohydrates: 5gProtein: 1gFat: 54gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 786mgPotassium: 140mgFiber: 2gSugar: 1gVitamin A: 658IUVitamin C: 9mgCalcium: 74mgIron: 2mg
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