Chimichurri Marinade/Sauce

I totally forgot to take a picture of this meal until I had already cut up all of my meat in preparation to nurse Adeline while eating, so this is definitely not the best picture. So, now that I've explained the less than beautiful picture, tonight's dinner was grilled flank steak with a chimichurri marinade and sauce, roasted potatoes with sage, and roasted green beans with onions. We've been eating a fair amount of beef lately partly because of the wonderful grilling issue of bon appetit and partly because I can get free-range grass-fed beef at the farmers' market. Anyway, the chimichurri sauce is amazing! As usual, I made some changes. For the first time ever I opted to use less fresh herbs rather than more. I almost always add extra herbs and spices to recipes because I love a lot of flavor. However, the original recipe called for such an enormous quantity of cilantro that I could not justify the cost of purchasing all of what the recipe called for -- and I hate picking so many leaves off the stalks. I don't think my chimichurri sauce was lacking in flavor at all. It was delicious.

Here's my version:

1 cup red wine vinegar

2 teaspoons coarse kosher salt

9 cloves garlic, minced

3 shallots, minced

2 fresno chiles, minced

1/2 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

1/2 cup fresh oregano, chopped

1 1/2 cup extra-virgin olive oil

Combine vinegar, salt, garlic, shallots, and chiles in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in the oil. Remove about 1 cup of the marinade to use as a sauce on the cooked meat. Put the meat in a glass, stainless steel, or ceramic dish. Toss with the remaining marinade. Cover and chill for at least 3 hours. Remove meat from marinade and less it come to room temperature for about an hour before grilling. Pat meat dry, sprinkle with salt, and grill. Spoon the reserved sauce over the grilled meat. Makes enough marinade for 3-4 pounds of beef.