Neale Panzram



1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

½ cup cilantro, trimmed of thick stems

3-4 garlic cloves

2 Tbsp. fresh oregano leaves or 2 tsp. dried oregano

½ cup olive oil

2 Tbsp. red or white wine vinegar

2 Tbsp. balsamic vinegar

1 tsp. sea salt

¼ tsp. freshly ground black pepper

¼ tsp. red pepper flakes

Juice of 1 lime


Finely chop parsley, cilantro, fresh oregano and garlic (or process in a food processor several pulses.) Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep 1-2 days.


Flank Steak:

Pat flank steak dry. Take a portion of the Chimmichurri and rub mixture onto both sides of steak. Let sit for 2 hours in refrigerator. In a large skillet, sear steak for 6 minutes per side for medium-rare. Place in pre-heated 390 degree oven for 20 minutes or until desired temperature. Transfer to a cutting board and let stand 5 minutes. Cut on bias (45 degree angle) with a sharp knife. Fan on top of plate and top with other portion of Chimmichurri and serve.


Cauliflower Mash:

1 head cauliflower, boiled until soft

Salt and pepper to taste

3 garlic cloves

1/6 cup chopped chives

3 Tbsp. butter


Combine all ingredients in a food processor and blend until smooth.