Place garlic cloves, vinegar, smoked paprika, minced onion and crushed red pepper in a food chopper or processor. Pulse five to ten times to mince garlic cloves.
Add parsley and cilantro: pulse to a coarse chop. Slowly drizzle in oil and pour sauce into a serving bowl. Season Chimichurri Sauce to taste with salt and pepper.
Serve at room temperature with grilled beef, pork or chicken. Refrigerate any leftovers.