• 1 shallot, finely chopped
• 1 chili pepper, finely chopped
• 3 - 4 cloves garlic, finely chopped
• ½ cup (120ml) red wine vinegar
• ½ cup (30g) parsley, finely chopped
• ¾ cup (180ml) olive oil
• salt
• pepper
  

Combine shallot, chili pepper, garlic, red wine vinegar, and 1 teaspoon (5ml)  salt in a medium bowl.

Let sit for 10 minutes. Stir in parsley and using a fork, whisk in the olive oil.

Transfer ½ cup (120ml) chimichurri to a small bowl; season with additional salt and pepper and reserve as sauce.

For marinade, 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.