CHIMICHURRI SAUCE RECIPE | BON APPÉTIT
Provided by: The Bon Appétit Test Kitchen
Yield: Makes about 2 cups
|1 shallot, finely chopped|
|1 Fresno chile or red jalapeño, finely chopped|
|3–4 garlic cloves, thinly sliced or finely chopped|
|½ cup red wine vinegar|
|1 tsp. kosher salt, plus more|
|½ cup finely chopped cilantro|
|¼ cup finely chopped flat-leaf parsley|
|2 Tbsp. finely chopped oregano|
|¾ cup extra-virgin olive oil|
- Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
- If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
- Remove meat from marinade, pat dry, and grill.
- Spoon reserved chimichurri over grilled meat.