Fresh Chimichurri Sauce

Method

1. Finely chop the parsley and oregano by hand with a sharp knife rather than a food processor, since over-processing bruises the herbs and turns the sauce pasty and dull green.
2. Combine the chopped parsley and oregano in a medium bowl with the minced garlic and minced shallot.
3. Pour in the olive oil and red wine vinegar, then add the red pepper flakes, salt, and black pepper.
4. Stir everything together with a spoon, just until combined; chimichurri should look loose and rustic, not smooth or emulsified like a dressing.
5. Let the sauce rest at room temperature for at least 20 minutes, and up to 2 hours, so the garlic and shallot mellow and the flavors meld.
6. Taste and adjust: add more vinegar for brightness, more oil if it tastes too sharp, or more red pepper flakes for heat.
7. To use as a marinade, reserve about half the sauce for serving, then pour the remaining half over steak, chicken, or sausage in a bag or dish and marinate for 30 minutes to 2 hours in the refrigerator.
8. Remove meat from the marinade, letting excess drip off, and discard that portion since it has touched raw meat; grill as usual.
9. Spoon the reserved, uncontaminated chimichurri generously over the meat immediately after it comes off the grill, while it is still hot, so the herbs release their aroma.
10. Serve any extra sauce alongside at the table, since chimichurri is traditionally passed around rather than portioned out ahead of time.
11. Store leftover chimichurri in a covered jar in the refrigerator for up to 4 days; bring it back to room temperature and stir before serving again, since the oil will solidify slightly when cold.