Grilled Eggplant Steak with Chimichurri Sauce – Fustini's Oils & Vinegars

Ingredients

• 1 1/4 cup packed fresh parsley leaves
• 3 tablespoons packed fresh oregano leaves
• 2 garlic cloves, chopped
• 1/3 cup + 4 tablespoons Fustini's Tuscan Herb olive oil, divided
• 1/4 cup Fustini's Sicilian Lemon balsamic
• 1/2 teaspoon red pepper flakes
• Kosher salt
• 1 large eggplant, trimmed and sliced lengthwise 1/4-inch thick
• Fustini's Grilling Rub
• fresh ground black pepper
• 4 medium Russet potatoes, cut into 1/2-inch wedges