My flat leaf parsley and oregano are doing well enough that they’ll provide more than enough material for a little chimichurri. I remembered the last time I made this I liked it a lot so I gave it another go last night. This one has the fresh parsley and oregano in equal measure, all spun out in a food processor to save a lot of chopping. It also has minced onion and garlic, olive oil, red wine vinegar, red pepper flakes, salt and pepper. I think the last recipe I used included paprika and cumin. Last night’s iteration was pretty good, I didn’t miss the extras.We had enough leftover for a nice steak sammich for lunch today. I gave the meat a quick zap to break the chill and layered it onto a buttered and toasted hoagie roll. Yum!