Steak Chimichurri

---

Ingredients:

• 1 shallot, finely chopped

• 1 fresno chili or red jalapeño, finely chopped 

• 4 garlic cloves, finely chopped

• 1 tsp salt

• ¼ cup red wine vinegar

• ½ cup cilantro, finely chopped

• ¼ cup parsley, finely chopped

• 2 tbsp oregano, finely chopped

• ½ c olive oil

• flank steak

---

Instructions:

1. To make the chimichurri sauce, combine shallots, chili, garlic, salt, and red wine vinegar in a bowl.

2. Let the mixture marinate for about 10 minutes.

3. Then add cilantro, parsley, oregano, and olive oil to the bowl, and mix together.

4. In a large mixing bowl, add a few pieces of flank steak and a few spoonfuls of chimichurri. Let it marinade for at least an hour.

5. Put the remaining sauce in the fridge.

6. When you’re ready to cook your meat, pat it dry before placing on the frill, stove, or in the oven.

7. Thinly slice the steak when it has cooked and spoon some leftover chimichurri on top.

8. Serve with your favorite sides - roasted corn and roasted garlic potatoes are some great options.

9. Chimichurri gets better the longer it sits and it lasts for weeks in an airtight container in the fridge. It is super versatile and can be used as both a marinade and a sauce.