Chimichurri Marinade
serves 2-4
This is a traditional Argentinian marinade that does wonders for bold cuts of beef and even pork. Red wine vinegar gives tang, olive oil richness and red pepper flakes a good dose of heat. Because it's so acidic, this marinade only needs a couple of hours to do its thing.
4 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3/4 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 cup finely chopped fresh parsley
1/4 cup olive oil
prep: 5 minutes
total: 5 minutes
medium bowl
whisk
Combine the vinegar, salt, pepper, red pepper flakes and garlic. Slowly whisk in the oil until the olive oil until the marinade emulsifies. Stir in the parsley. Makes about 3/4 cup, enough for 1-3 pounds of meat marinated in a ziploc bag.
0
