Chimichurri Marinade

Ingredients for Chimichurri Marinade

• 120ml red wine vinegar

• 1 teaspoon kosher salt plus more

• 3-4 garlic cloves, thinly sliced or minced

• 1 shallot, finely chopped

• 1 Fresno chilli or red jalapeño, finely chopped

• 2 cups minced fresh coriander

• 1 cup minced fresh flat-leaf parsley

• 1/3 cup finely chopped fresh oregano

• 180ml extra-virgin olive oil

How to make Chimichurri Marinade

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chilli in a medium bowl and let stand for 10 minutes. Stir in coriander, parsley, and oregano. Using a fork, whisk in oil. Remove 120ml 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 the grilled meat.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.