Chimichurri Sauce for Steak

1/2 c. fresh cilantro leaves, roughly chopped
1/2 c. fresh parsley leaves, roughly chopped
1 T. finely chopped onion
Juice of 1/2 lemon
2 t. white wine vinegar
1 clove garlic, minced or pressed
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1/3 c. olive oil

Place everything EXCEPT olive oil in food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.

Serve over steak.

Food Network Magazine, July/August 2013, p. 77.