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December 09, 2022 1 min read


● 1 shallot, finely chopped
● 1 Fresno chile, finely chopped
● 3–4 garlic cloves, chopped
● 1⁄2 cup red wine vinegar
● 1 tsp. kosher salt, plus more
● 1 cup chopped smoked olives
● 1⁄2 cup finely chopped grilled scallions
● 1⁄2 cup finely chopped mint
● 1⁄2 cup finely chopped flat-leaf parsley
● 2 Tbsp. dried Sicilian oregano
● 3⁄4 cup extra-virgin olive oil

Recipe Preparation:

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.

Stir in scallions, mint, parsley,smoked olives and oregano.

Using a fork, whisk in oil.

Transfer 1⁄2 cup chimichurri to a small bowl; season with salt and reserve as sauce.

Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri.

Cover and chill at least 3 hours or up to overnight.

Remove meat from marinade, pat dry, and grill. Spoon reserved chimichurri over grilled meat.