Grilled Steak With Carrot Top Chimichurri Sauce

• 1 cup Fresh carrot tops or parsley
• 1/2 cup Fresh cilantro
• 2 tablespoons Fresh oregano
• 1 Jalapeno, sliced in half (seeds removed if you dont want too much heat)
• 4 Garlic cloves
• 1 teaspoon Salt
• Pinch pepper
• 1/3 cup Red wine vinegar
• 1/2 cup Olive oil
• 1 pound Flatiron steak

1. In a food processor, combine carrot tops, cilantro, oregano, jalapeno, garlic, salt, pepper, and vinegar. Puree until mixture is completely chopped up. While food processor is running, slowly pour in olive oil.
2. Place meat in a shallow bowl or container and pour half chimichurri sauce on top. Rub sauce into meat, making sure both sides are covered. Cover meat and refrigerate for at least 3 hours. Reserve remaining half of sauce for serving.
3. Once grill is hot, add meat and grill for 2-4 minutes per side, depending on thickness.
4. Serve meat with remaining chimichurri sauce.

fresh carrot tops, fresh cilantro, fresh oregano, much, garlic, salt, pepper, red wine vinegar, olive oil, flatiron

Taken from food52.com/recipes/37131-grilled-steak-with-carrot-top-chimichurri-sauce (may not work)