Combine vinegar, 1 tsp. 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.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 359 (87%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.9mg||1 %|
|Potassium 428.1mg||11 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 8.8g|
|Protein 2.8g||4 %|
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Calories per serving: 415
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