Chimichurri Marinade
['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 jalapeƱo, 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
ā
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.