Fresh Niagara Corn and Steak with Chimichurri Sauce

Ingredients

1/2 cup coarsely chopped fresh flat-leaf parsley

3 tbsp extra-virgin olive oil

3 tbsp fresh lemon juice (I used red wine vinegar)

2 tablespoons minced shallots (about 2 medium)

2 teaspoons minced garlic

1 teaspoon dried hot red-pepper flakes (or 1/2 small Jalapeño Pepper)

1/4 teaspoon salt

Preparation

Add all the ingredients into a small food processor bowl and process until the desired consistency is achieved. Allow the flavours to blend in the refrigerator for about 1 hour (allowing it to set in the fridge for a while also mellows the shallots). Drizzle on corn on the cob, steak, pork or whatever you choose. It’s a fresh, green sauce that goes great with everything!