by @TastyGoodness (Chef Stephen Yen)
3 Cup Italian Parsley, chiffonade
2 Cup Extra Virgin Olive Oil
½ Cup Shallot
3 Tablespoon Garlic, minced
2 Tablespoon Fresh Oregano, minced
1 Tablespoon Crushed Red Pepper Flakes
2 Tablespoon Red Wine Vinegar
3 Tablespoon Fresh Lemon Juice
1 Tablespoon Sugar
1 Teaspoon Yuzu Kosho (available at Japanese supermarkets or amazon)
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Combine all ingredients together and serve with any steak cooked over Prime 6 Charcoal!
