This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef. And, yes, you want this.
Category: Marinades and Sauces
Cuisine: not set
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
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Lots of flavor in this recipe. I added a little more oil to give it additional “wetness” as it was a tad dry. Otherwise, it is an explosion of flavors. I’m pairing this with hanger steak tonight.
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