SERVES: 4

INGREDIENTS:

· 1 bunch flat leaf Italian parsley, rinsed and dried

· 1 bunch cilantro, rinsed and dried

· 4 medium garlic cloves, peeled and minced

· ½ lemon, juiced (about 1 teaspoon)

· ¼ cup red wine vinegar

· ½ cup extra virgin olive oil (more as needed)

· 2 teaspoons LadyRen Chef’s Blend seasoning, more as needed

. 2 tablespoons red onion, minced

· ¼ teaspoon dried red chili flakes (optional)

· 1 teaspoon capers (optional)

INSTRUCTIONS:

In a food processor, add the parsley and garlic and pulse a few times.

Add the cilantro, red wine vinegar, lemon juice and capers. Pulse until finely chopped. Pour the mixture into a bowl.

Add the olive oil, LadyRen Chef’s Blend, and red onion.

Mix well to combine. Season with salt and pepper to taste.

Let rest for 30 minutes for the flavors to meld together.

Place steaks in a casserole dish or large food storage bag.

Pour half of the marinade over the steaks and massage into the meat.

Cover, refrigerate, and marinate overnight or for at least 3 hours for a bold tasty flavor.

Bring steaks to room temperature 40 minutes before grilling.

Grill to desired texture. Slice and serve with extra Chimichurri Sauce.

Note: Chimichurri Sauce can be stored in the refrigerator tightly closed for up to 3 weeks.