Chimichurri Marinade and Sauce
Use to marinate about 1¼ lbs. of meat, skirt steak or flank steak, chicken thighs, chicken breasts or fish. It’s also awesome spread on slices of baguette then toasted!
1 cup packed fresh cilantro, remove large stems
1 cup packed fresh flat-leaf parsley, remove large stems
¼ cup packed cup fresh oregano, leaves and soft stem part
4 cloves garlic, peeled
1 teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
¾ cup extra-virgin olive oil
First combine above ingredients, except for liquids – vinegar, lemon juice and olive oil, in a food processor (or blender); pulse to combine. With the motor running, add the vinegar, lemon juice and olive oil, and process to make a thick, pureed sauce with some texture, about 2 to 3 minutes. Taste it! Adjust the seasoning as needed with salt, black pepper, crushed red pepper flakes and vinegar. The chimichurri should be highly seasoned.
Place the meat in a large, plastic zip-top bag, and pour in about one-third cup of the chimichurri. Reserve the remaining chimichurri to use as a sauce. Seal the bag, removing as much air as possible. Refrigerate for at least 2 hours or overnight, turning occasionally.
Remove the meat from the marinade, and discard. Shake off the excess, then pat dry with paper towel; allow to come to room temperature for 30 minutes.
Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to prevent sticking.
Grill meat, poultry or fish to preferred/appropriate doneness.
The recipe makes about 2 to 2¼ cups chimichurri Sauce. Store leftover sauce, tightly covered, in the refrigerator for up to 3 days. The sauce will dull in color, but it will still taste delicious served over chicken, pork or tuna dishes! Additional flavorings such as paprika, oregano, cumin, thyme, cilantro (coriander), lemon, and bay leaf (laurel) may also be added.