Spicy Chimichurri w/ Tomatoes, Peppers & Corn over Flank Steak

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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