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large bunch of fresh Italian flat-leaf parsley, thick stems trimmed
handful of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
6 cloves garlic, peeled
1 to 1-1/2 cups (237 to 355 mil) extra-virgin olive oil
1/2 cup (119 mil) red wine vinegar
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1-2 lbs Flank Steak
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1st Keep
 slb345
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