Chimichurri Marinade
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1/2 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 shallot, finely chopped
- 1 teaspoon kosher salt plus more
- Carbohydrate 7 g(2%)
- Fat 27 g(42%)
- Fiber 3 g(13%)
- Protein 1 g(3%)
- Saturated Fat 4 g(19%)
- Sodium 202 mg(8%)
- Calories 274
Preparation 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. Remove meat from marinade, pat dry, and grill. The finish: Spoon reserved sauce over the grilled meat.
Preparation 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. Remove meat from marinade, pat dry, and grill. The finish: Spoon reserved sauce over the grilled meat.
