2 cups packed parsley and cilantro,
1/4 cup red vinegar,
6 cloves garlic,
1/2 jalapeno
1/2 cup olive oil
Directions:
Get your steak ready to season and tenderize by setting on a cutting board, I like to cover with plastic wrap for less mess. There are many meat tenderizers, aluminum and stainless steel pounding tools and one with small knives that you just repeatedly push onto the meat.
Take the ingredients into a food processor and pulse enough to puree but leave some rough, before it's pureed add a 1/2 cup olive oil just till mixed, done. Season with salt and fresh ground pepper.
I like to smear the steaks with chimichurri before I grill them. After grilled serve with chimichurri.
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Reader Submitted Recipe
Jay Adams
