Chimichurri
Ingredients
- 1 Shallot Finely Chopped
- 1 Fresno Chile or Red Jalapeño
- 3 Garlice Cloves Pressed through garlic press or shaved on a micro plane
- 1/2 Cup Red Wine Vinegar
- 1 Pinch of Salt
- 1/2 Cup Cilantro, finely chopped or, 1 large handful cilantro
- 1/4 Cup Flat-Leaf Parsley, finely chopped or, 1 small handful parsley. *Can also use curly parsley if flat-leaf is not available.
- 2 Tbsp Fresh Oregano, finely chopped
- 3/4 Cup Olive Oil
Instructions
- In a medium bowl, add the Shallot, Chile, Garlic, Vinegar, and Salt. Stir to combine and let sit for about 10 minutes.
- Stir in Cilantro, Parsley, Oregano, and Olive Oil. Mix thoroughly with a whisk or a fork. Adjust salt to taste.
Notes
1. Traditionally this is served with warm grilled steak and meats, but it is also great on fish, potatoes, and veggies, or as a dip for bread.
2. You can use this as a marinade for steaks, flank steaks, or any cut of beef. Marinade for 30 minutes to 1 hour. If marinating longer or overnight, omit the Red Wine Vinegar, and use it only in the Chimichurri condiment sauce when serving.
3. If using to marinade chicken, marinade 15-30 minutes. If marinading for longer or overnight, omit the vinegar.
4. If using on fish , brush a light layer on the fish just before broiling, grilling, or roasting. Use extra as a condiment when serving.
*The vinegar will begin to “cook” the protein, which is why we’re recommending the omission of it for the longer marinade times, and the light brushing of it on the fish.
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