Chimichurri

• 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

Directions

1. 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. 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.

2. Remove meat from marinade, pat dry, and grill.

3. Spoon reserved chimichurri over grilled meat.