Magic happened on the grill on Friday night. We were dodging the rain, but I whipped up the goodness that is chimichurri sauce, and I only regret not making it earlier in my life.
I have had it as an accompaniment at Latin restaurants, but it is something the world over will enjoy on all grilled meats. I bought a whole beef tenderloin that day and chicken fillets so I marinated the meats in the sauce. I only wish I would have reserved some of the sauce for the meats when I served them. But no one complained. We had maybe two bites left afterwards, and I served ten hungry humans.
Also on the menu was cilantro lime rice, black beans with Rotel tomatoes, and a bunch of guacamole. Oh, and margaritas. Did you know that there is now a lemonade margarita? I only know for the purpose of researching for this article (cough cough).
- 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 tsp. kosher salt, plus more
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 Tbsp. finely chopped oregano
- ¾ cup extra-virgin olive oil
Blend everything up in your food processor and then add the olive oil at the end. This is so flavorful, you’ll want to eat it with a spoon. But marinade the meats in it and reserve some to serve with the meat.
Cover and chill for at least three hours or overnight.