Now, it’s time to whip up the chimichurri sauce while you wait for the grill to preheat. Add the shallot, garlic, and red wine vinegar in a small bowl. Let the ingredients sit for about 10 minutes before adding the parsley, oregano, olive oil, and remaining ¾ teaspoon of salt. Mix to combine and then you have your chimichurri sauce.
“I chose a mix of parsley and oregano for this dish,” Shungu shares of the secret ingredients. “Both of those are traditional in a chimichurri. You can also swap in cilantro, and adjust the ratios to your choosing.”