A great marinade and an accompaniment to all cuts of beef.
Ingredients (Makes about two cups)
1/2 cup red wine vinegar
1 teaspoon salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 chilli, finely chopped
1/2 cup minced fresh corriander
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine vinegar, 1 tsp. salt, garlic, shallot, and chilli in a medium bowl and let stand for 10 minutes.
Stir in corriander, parsley, and oregano. Using a fork, whisk in oil.
Remove 1/2 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 grilled meat.