Ingredients
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
Read More http://www.bonappetit.com/recipes/2011/07/chimichurri-marinade#ixzz1Prv3eR70
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. Spoon reserved sauce over grilled meat.
Read More http://www.bonappetit.com/recipes/2011/07/chimichurri-marinade#ixzz1Prv5Tbmi
