Chimichurri Marinade

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeno, finely chopped
• 2 cups minced fresh cilantro
• 1 cup minced fresh flat-leaf parsley
• 1/3 cup finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

1. 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. 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.
2. Remove meat from marinade, pat dry, and grill.
3. Spoon reserved sauce over the grilled meat.

red wine vinegar, kosher salt, garlic, shallot, red jalapeufo, fresh cilantro, parsley, fresh oregano, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/chimichurri-marinade-366391 (may not work)