I made this chimichurri for flank steak and although arugula is not traditionally used it's delicious and the arugula gives it a peppery bite. I used it to marinade the steak and also served on the steak. In the original recipe that I developed the steak is marinaded in the chimichurri and then the remainder is mixed with mayonaise as a condiment.

Makes Approximately 1 cup

• 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
• 1/2 cup baby arugula finely chopped (by hand or use food processor)
• 2 cloves garlic, minced (you can add to parsley and arugula in food processor)
• 1/4 teaspoon teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup + 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• salt and pepper to taste

You can either make this by hand or in the food processor. By hand finely chop the parsley and arugula, mince the garlic place in a mixing bowl and add the remainder of the ingredients. Stir to combine. In the processor add everything and pulse until its ground but not pulverized I pulsed it 4-5 times.