Chimichurri

by sdebrango

I made this chimichurri for flank steak and although arugula is not traditionally used it's delicious and the arugula gives it a peppery bite. I used it to marinade the steak and also served on the steak. In the original recipe that I developed the steak is marinaded in the chimichurri and then the remainder is mixed with mayonaise as a condiment.

Makes Approximately 1 cup

1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
1/2 cup baby arugula finely chopped (by hand or use food processor)
2 cloves garlic, minced (you can add to parsley and arugula in food processor)
1/4 teaspoon teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup + 2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper to taste

You can either make this by hand or in the food processor. By hand finely chop the parsley and arugula, mince the garlic place in a mixing bowl and add the remainder of the ingredients. Stir to combine. In the processor add everything and pulse until its ground but not pulverized I pulsed it 4-5 times.