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1 packed cup fresh flat-leaf parsley leaves
¾ packed cup fresh cilantro leaves
¼ packed cup fresh oregano leaves
¼ cup red wine vinegar
6 cloves garlic
½ jalapeño, stemmed
Salt and freshly ground white pepper
½ cup plus 2 tbsp. extra-virgin olive oil
4 (1½"-thick) rib-eye steaks (about 2½ lbs. total)
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1st Keep
 Celestielj
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