1 Cup (1 brunch) flat leaf parsley, stems removed
1 Cup (1 brunch) cilantro, stems removed
3 garlic cloves, pealed
3 Tbsp fresh oregano (optional)
1/2 cup red onion, diced
3 Tbsp lemon balsamic
3/4 cup Baklouti Green Chili olive oil
2 cups grape tomatoes, halved
3 Serrano peppers, sliced
Grilled corn kernels
For Chimichurri combine parsley, cilantro, garlic, oregano, onion & balsamic in food processor, pulse until chopped. Then slowly add in olive oil until well mixed. Add Chimichurri to tomatoes, peppers & grilled corn. Salt & pepper to taste. Top on grilled flank steak. Enjoy!
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