Chimichurri

This is the traditional topping for steaks in Argentina. Try it on anything grilled.
Ingredients:
2 shallots - peeled and coarsely chopped
6 garlic cloves - peeled and finely chopped
1/3 cup(s) red wine vinegar
1/2 cup(s) oregano - pulled leaves, loosely packed
1 1/2 cup(s) parsley (flat leaf) - pulled leaves, loosely packed
1 pinch salt and pepper - to taste
1 pinch red chile flakes - ground
1 cup(s) olive oil

Steps:

-Add all of the ingredients, except for the oil, into a food processor and puree.

-Slowly drizzle in the olive oil to emulsify. If the sauce is too thick, add a little water.

-Season to taste.

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