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Chimmichuro for steaks

2 bunches of Flat leaf parsley (Italian)
1 bunch of Cilantro
1 TBSP lime juice
1 TSP salt
1 TSP red pepper flakes
1 TSP of Oregano
1 TBSP Red Wine Vinegar
3-4 gloves of Garlic Crushed
1/4 Medium sized Yellow or White or Red Onion (finely chopped).

1. Pick the leaves from the Parsley and Cilantro. Leave as little stem as possible (bitter).

2. Mix all the other ingredients except the onion and garlic into a blender, food processor type. Like the Ninja is perfect

3. Add the parsley/cilantro and continue blending but not so much as to liquify the mixture.

4. Fold the mix with the Onion and Garlic and refrigerate a couple of hours.

Serve with a nice lean cut of beef like Sirloin or London Broil. Don’t waste it on anything fatty or Briskets.

Create a marinade out of it by mixing it with a cup of water and a TBSP of Tomato paste (catsup in a pinch), tomato has a natural form of MSG that helps bring out the flavor in a healthy way — unlike seasoning salt.

Grill the steaks with a nice crusty shell by lightly salting the steaks and refrigerate for uncovered for an hour or so (helps dry the steak). Then pat dry with paper towels and dredge it through some corn starch or potato flower or even regular flower in a pinch, then in the freezer elevated by a rack so the air can flow around it all. (You can make a rake with Celery if you need to. I use asparagus because that’s the vegetable I’m usually serving.