Lime Chimichurri - cooking recipe

Ingredients

1 bunch fresh flat leaf parsley, chopped
1 cup olive oil
1/3 cup fresh lime juice
2 tablespoons white vinegar
6 garlic cloves, chopped
1 shallot, chopped
1 teaspoon salt (I use lemon salt, Sal Con Limon)
1/2 teaspoon black pepper or 1/2 teaspoon white pepper
1/2 teaspoon crushed red pepper flakes (optional)

Preparation

Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley.
Combine and mix all the ingredients. Reserve half of the marinade for dipping. Marinade your steak (or whatever your grilling) in the other half for as little as 1 hour but overnight is best for beef.
Grill your steak (or whatever your grilling) and serve the reserved marinade for dipping or topping.