This is a great paste to slather on your favorite cut of meat. I personally like it for flank or skirt steak.
1/3 cup oregano
1 1/2 T Red pepper flakes
Mix these together in a bowl along with one cup of warm water. Massage and let stand until water is absorbed, about 15 minutes.
Add in 1/2 cup of chopped flat leaf parsley, 4 minced garlic cloves, and 1/2 t salt. Stir in 2/3 cup (or more) of olive oil, mix well, and let stand for at least an hour to let the flavors meld. Season with red wine vinegar, or more garlic, salt, or oil to taste.
Then put the paste on your flank steak, grill, and serve with some remaining Chimichurri on the side.
The Grilled Atheist