['1/2 cup red wine vinegar', '1 teaspoon kosher salt plus more', '3-4 garlic cloves, thinly sliced or minced', '1 shallot, finely chopped', '1 Fresno chile or red jalapeño, finely chopped', '2 cups minced fresh cilantro', '1 cup minced fresh flat-leaf parsley', '1/3 cup finely chopped fresh oregano', '3/4 cup extra-virgin olive oil']
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.
Spoon reserved sauce over the grilled meat.
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