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A refreshing sauce that adds multi-layers of complex flavors to grilled skirt steak, flank steak and so much more. Just let your imagination run wild with this one!

I’ve tried a few variations of this recipe using different herbs and red pepper flakes for a little kick, but I found using the herbs listed below with the addition of scallions and the Sambal Oelek, an Indonesian chili paste comes out just right. The Sambal Oelek can be found in your local grocery store or any Asian market.

1 Bunch Parsley, finely chopped
1 Bunch Cilantro, finely chopped
3 Scallions, finely sliced
2 Garlic Cloves, use a garlic press or mince until a paste forms
1 Lime, zested and juiced
1/2 Teaspoon Cumin
1/2 Tsp. Kosher Salt
1/2 Tsp. Freshly Ground Black Pepper
1/4 Cup Red Wine Vinegar
2 Tsps. Sambal Oelek (Chili Paste)
1-1/4 Cups Extra Virgin Olive Oil, preferably a fruity one

In a medium sized mixing bowl, add all the ingredients, blend well and let sit at room temperature for an hour, allowing all the flavors to marry. If you don’t want to do all that chopping by hand, a food processor works well. First add the garlic cloves and pulse until a paste forms. Add the rest of the ingredients except for the olive oil and pulse until the herbs are finely chopped. Add the olive oil slowly to the mixture. Transfer to a bowl until you’re ready to serve.

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