A Latin-Inspired Crowd Pleaser
I love a fantastically fresh chimichurri sauce over grilled meat. It’s such a fragrant and punchy flavor that livens up any party. An easy and definite crowdpleaser if you’re serving a bunch of guests. With the subtle heat of the Fresno chile and the twang of vinegar, I like to tone down the sharpness of the garlic by heating it in olive oil before bringing the sauce together. This recipe is a double-hitter that delivers a vibrant sauce and a flavorful marinade for all cuts of meat.
CHIMICHURRI SAUCE
ingredients
4 garlic cloves
3/4 cup extra virgin olive oil
1 medium shallot, finely chopped
1/2 cup red wine vinegar
1 tsp kosher salt
1 Fresno chile, finely chopped
1/4 cup cilantro, finely chopped
1/2 cup Italian flat-leaf parsley, finely chopped
2 Tbsp fresh oregano, finely chopped
STEPS
Smash garlic with heel of knife and peel.
Add olive oil and garlic to small saucepan and turn heat on low.
Heat garlic 2-3 minutes or until softened and just slightly browned around the edges.
Remove oil and garlic from heat and let cool.
Remove garlic and finely chop.
Combine garlic, shallot, chile, vinegar and salt in a medium bowl and let sit for 8-10 minutes.
Add cilantro, parsley, and oregano.
Whisk in garlic infused oil.
Use chimichurri sauce as marinade and dressing over grilled meat.