From featured visiting chef Melissa Utschig
1 cup lightly packed chopped flat-leaf parsley
3 to 5 cloves garlic, minced
2 tablespoons shallot, minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
3/4 cup grapeseed or other neutral oil
3 tablespoons sherry wine vinegar
3 tablespoons lemon juice
Combine parsley, garlic, shallots, salt, pepper and chili pepper flakes in a blender or food processor and pulse until well chopped, but not pureed. Transfer the mixture to a separate bowl. Add oil, vinegar and lemon juice and stir. Set aside to serve with grilled flank steak.
*Watch Melissa make this during the recipe segment on WFRV Local 5 LIVE, Monday, June 20 between 9:00 and 10:00 a.m.