This is a delicious marinade for lean cuts of beef like flank or skirt steak. I usually save a little of the marinade as a topping for the cooked meat and a dipping sauce for a nice crusty bread. Yum!

Ingredients

• 1/2 cup coarsely chopped Italian flat leaf parsley
• 3 Tbsp good quality red wine vinegar
• 4 Lg cloves of garlic
• 2 Tsp dried oregano
• 2 tsp crushed red pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup of chopped onions ( I use this for marinades but not for dipping. You can save a little of the sauce and add the onions to the food processor and give it another pulse or two for the marinade)

Steps

1. add all the ingredients except for the olive oil to a food processor and pulse until desired consistency is achieved
2. add the olive oil and give it a couple of pulses just to blend
3. at this point, I save a little for the dipping sauce and then add the onions to the food processor and give it another few pulses for a marinade