Chimichurri Marinade on Steak

Photograph: Blake Royer

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2. Chimichurri Marinade 
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4. The evening was a nice surprise the other night when we made this for dinner. This marinade combined flavors and a super accompaniment to a brilliant steak. With a side of cumin-infused couscous, and a blend of broiled cherry tomatoes, diced red peppers, and broccoli florets. This was a very pleasant meal to share with someone over a delicious glass of red wine.
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   INGREDIENTS

6. 1/2 cup red wine vinegar
7. 1 teaspoon kosher salt
8. 3-4 garlic cloves, thinly sliced or minced
9. 1 shallot, finely chopped
10. 1 Fresno chile or red jalapeño, finely chopped*
11. 1 1/2 cups minced fresh cilantro*
12. 1 1/2 cup minced fresh flat-leaf parsley
13. 1/3 cup finely chopped fresh oregano (optional)*
14. 3/4 cup extra-virgin olive oil
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17. PREPARATION
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19. Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano as an option. 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.
20. 1. Remove meat from the marinade, pat dry, and grill.
21. The finish:
1. Spoon reserved sauce over the grilled meat.
22. SUBSTITUTIONS*
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24. 1 Fresno chile or red jalapeno can be substituted with 1/2 teaspoon dried red pepper flake. 
25. 1 1/2 cups minced fresh cilantro can be substituted with another cup of flat parsley
26. 1/3 cup finely chopped fresh oregano can be omitted if this is not a favorite.