Chimichurri Marinade (Argentinean)

This colourful sauce doubles as a marinade and as an accompaniment to all cuts of beef, including Skirt Steak with Chimichurri Sauce

½ cup red wine vinegar
1 tsp. sea salt
3-4 cloves garlic, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups fresh cilantro, minced
1 cup fresh flat-leaf parsley, minced
⅓ cup fresh oregano, finely chopped
¾ cup extra-virgin olive oil

Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove ½ cup 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.

Makes about 2 cups.