Chimichurri

This chimichuri recipe is for both a marinade, and a sauce.  It is great to both marinade a steak, and as a sauce on the steak after grilling.  We have also used this in combination with our steak rub.  Enjoy!

Ingredients:

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3-4 garlic cloves, thinly sliced or minced
• 1/4 cup sweet onion, finely chopped
• 1 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
• Additional salt to taste for reserved sauce

Instructions:

• Combine vinegar, salt, garlic, shallot, and jalapeño in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano.
• 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 and grill.
• Spoon reserved sauce over grilled meat.