This South American herb sauce, similar to a pesto, is especially good on grilled steaks. It’s also fantastic as a marinade.
The Steak issue
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 teaspoon kosher salt, plus more as needed
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 tablespoons finely chopped oregano
¾ cup extra virgin olive oil
Combine shallot, chile, garlic, vinegar and 1 teaspoon salt in a medium bowl. Let sit for 10 minutes.
Stir in cilantro, parsley and oregano. Using a fork, whisk in the oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Use the remaining sauce to marinate the meat before cooking.