Place the Cilantro, parsley, garlic, lime juice, shallot, fresno pepper, red wine vinegar, salt, olive oil, and sodium bisulfite into a Pacojet beaker.
Place the beaker into the Pacojet and blend for a full cycle.
Scrape down the sides and cover.
Place the pacojet beaker in the freeze and freeze solid. About 10 hours.
Once frozen place the beaker into a Pacojet and churn for one more cycle.
Thaw and serve over steak.