Chimicurri Epice Sauce

Ingredients

3/4 cup Epice Oil

1/2 cup red wine vinegar

1 tsp cumin

1 teaspoon kosher salt plus more

2 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1/2 cup minced fresh cilantro

1/4 cup minced fresh flat-leaf parsley

Combine vinegar, 1 tsp. salt, garlic, shallot and let sit for 10 minutes. Stir in cilantro, cumin and parsley Using a fork, whisk in Epice l. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill. Spoon reserved sauce over grilled meat.