CHIMICHURRI SAUCE FOR GRILLED TENDERLOIN

INGREDIENTS

1 shallot, finely chopped  |  1 Fresno chile or red jalapeño, finely chopped  |  3 - 4 garlic cloves, finely chopped  |  1/2 cup of red wine vinegar  |  1 tsp kosher salt, plus more  |  1/2 cup finely chopped cilantro  |  1/4 cup finely chopped flat-leaf parsley  |  2 tbsp finely chopped oregano  |  3/4 cup extra-virgin olive oil

PREPARATION

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

• Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.

• Transfer 1/2 cup of 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.