A1 STEAK MARINADE RECIPES

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CHIMICHURRI SAUCE RECIPE | BON APPéTIT



Chimichurri Sauce Recipe | Bon Appétit image

This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef—or anything else you want to gussy up with bright, tangy flavor.

Provided by The Bon Appétit Test Kitchen

Yield Makes about 2 cups

Number Of Ingredients 9

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

Steps:

  • 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.

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