Flank Steak and Shrimp with Chimichurri Sauce (Engl)

Grilling with Chef Marcus Samuelsson

Chimichurri Sauce:

Makes 1 cup

1/2 cup olive oil
2 shallots, chopped
6 garlic cloves, chopped
3 tablespoons lemon juice
Zest of 1 lemon
2 tablespoons chopped basil
3 tablespoons chopped parsley
1 tablespoon chopped cilantro
1/2 teaspoon salt
1 teaspoon crushed black pepper

1. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the shallots and half of the garlic and sauté until translucent, about five minutes. Remove from heat and set aside to cool

2. In a large bowl combine the lemon juice, lemon zest and the remaining olive oil and garlic. Stir in the sautéed shallots and garlic, basil, parsley, cilantro, salt and pepper.