Bright, herbaceous, and packed with garlic bite, this chimichurri comes together from finely chopped parsley and oregano, a good hit of shallot and red pepper flakes, and a sharp red wine vinegar base that gets whisked into glossy extra-virgin olive oil. Letting it rest at room temperature for thirty minutes is the real trick — it softens the raw garlic edge and lets every herb note bloom into the oil before it ever touches your protein. Use it as a soak for grilled steak, chicken, or fish, or spoon it on fresh as a finishing sauce right off the grill. The ingredient list is short and clean, built entirely from real produce, good oil, and simple pantry seasonings, which makes it a natural fit for a Paleo kitchen. Whisk it up ahead of time and keep it on hand — it's the kind of sauce that makes even a plain piece of grilled meat or roasted vegetables taste like you planned it that way.
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Combine the parsley, oregano, garlic, shallot, red pepper flakes, salt, and black pepper in a medium mixing bowl and stir to distribute evenly.
Add the red wine vinegar and stir until the salt is fully dissolved, about 30 seconds.
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