London Broil with Chimichurri and salt potatoes

We have become obsessed with this simple sauce that adds a punch of flavor.  Chimichurri is a sauce made with fresh herbs and goes great over pork, chicken and steak, plus a whole lot more. One recent Saturday evening we grilled up a London Broil ( seasoned with salt and pepper), sliced zucchini and made some  Central New York favorites -salt potatoes for dinner and topped the steak with a Chimichurri sauce. Delicious!

Ingredients

1 cup flat leaf parsley, tightly packed

1 cup cilantro, tightly packed

4 cloves garlic

2 tsp dried oregano

3 tbsp. white wine vinegar

½ tsp salt

¼ tsp black pepper

¼ tsp crushed red pepper flakes

⅓ cup olive oil, good quality

Directions

Place the garlic in the food processor and pulse a few times, to finely mince.

Add in the parsley, cilantro, oregano, white wine vinegar, salt, pepper and red pepper. Pulse a few more times, scraping down the sides of the bowl as needed.

Slowly drizzle in the olive oil as you pulse a few more times. Serve immediately at room temperature. Store in refrigerator for up to 2 weeks.  Bring to room temperature to use again.  Delicious!

Recipe adapted from I Wash You Dry