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3-5 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 fresno chile or red jalapeño
2 cups minced fresh cilantro
1 cup of minced fresh parsley
1/3 cup fresh chopped oregano
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 tsp of kosher or other course grain salt
Here’s a Diablo favourite from the heart of Argentina, a land exceptional beef and devoted steak lovers. In Argentina, Chimichurri is a staple condiment. While there’s never a NEED to marinate a Fuego Diablo steak, we realize you may find yourself stuck with a Non-Diablo steak from time to time and rather plunge into a spiral of despair, you may just choose to marinate. And even with a Diablo, it’s sometimes nice to infuse a new twist of flavour. This is both a marinade, and a sauce for dressing your steak once it’s plated.
Combine vinegar, 1 tsp salt, garlic, shallot and chile in a medium bowl and let stand for 5 to 10 minutes. Stir in cilantro, oregano and parsley and then whisk in oil. At this point you can transfer a portion of the mixture to another bowl to use as a sauce (if you plan on using the rest as a marinade).
This marinade will work great with your favourite steak, and is also great with lesser quality cuts such as frank, skirt, or hanger. Its also amazing with lamb. You’ll want to marinate for a minimum of 3 hours, but overnight is even better.
Thanks to bon appetit for providing the basis of this recipe.