Chimichurri Grilling Marinade - cooking recipe

Ingredients

6 garlic cloves, peeled
1 cup packed fresh flat-leaf parsley (one bunch)
1 cup packed fresh cilantro (one bunch)
3 green onions
1/4 cup fresh oregano leaves
1 jalapeno, stem removed
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon red pepper flakes
1 tablespoon smoked paprika
1 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 cup water
2 limes, juiced

Preparation

Put all ingredients in food processor or blender to combine.
Pour Chimichurri into 1 gallon ziplock bag, add meat, squeeze as much air as you can out of the bag, seal and refrigerate for 6-7 hours, turning occasionally.
Remove the meat from the marinade (discard marinade). Bring meat to room temperature 20-30 minutes and then grill to your desired doneness.
ENJOY!