For someone who is only vaguely aware what it tastes like but you want a spicy, sharp, fresh topping on a pile of grilled red meat!

Recipe

1. Tear off a big handful of parsley, a bigger handful of cilantro, and pluck the leaves off a pack of fresh oregano and throw that into a pile and start chopping. It feels like it will take forever but eventually you will get down to a chunky mixture. Chop with garlic and jalapeno.
2. Add all your chopped goodness to a bowl and add red wine vinegar.
3. Add your seasonings. This part is really about trial and error. When you have a bright green, chunky sauce and you realize, hey, I haven’t added everything but I keep tasting it because it’s THAT good, you’ve got it!
   • The key here is balance! So if it tastes really sharp and acidic, add something sweet, and vice versa. Remember too that spice will mellow out as it sits.

Tips

For a flank steak: Get your grill hot, add your steak and please please don’t move it! For a cut that’s about a pound and change, I usually check it at around 8 mins to see if the first side is brown and crispidy and delicious. Turn it over and close the grill for another 6 minutes before you start checking the temperature. Use a meat thermometer to check for 135° F which is medium rare. For flank, I might go a smidge pas this. If you take your steak more done than that, get off my blog.

Take the steak off, loosely tent with foil and let it rest for 10 minutes.

DON’T CUT INTO IT. AND STOP DOING THAT STABBY THING WITH THE TONGS ON THE GRILL. I AM ASKING WITH KINDNESS IN MY HEART. Just practice! If you don’t have a meat thermometer, you can check doneness with the finger-poke test which I have used to variable results for many years – you’ve been warned.

Notice the massive amount of sweet potato with black garlic mash it’s heaped on – I still dream about this one.