Grilled flank steak with chimichurri sauce

6 servings

Ingredients

QuantityIngredient
2poundsFlank steak
4Jalapeno peppers, remove stems and seeds, chop fine
½cupChopped onion
4Cloves garlic, minced
¼cupChopped fresh parsley
1teaspoonOregano
1teaspoonFresh ground black pepper
½cupOlive oil
¼cupRed wine vinegar
2tablespoonsLemon juice
¼cupWater

Directions

SAUCE

Combine all ingredients for the Chimichuri Sauce.

Score each side of the steak about ⅛ to ¼" deep and rub in the sauce, reserving some of the sauce to serve with the meal. Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator. Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling.

Grill the meat over charcoal or under a broiler until medium-rare.

Carve the steak immediately accross the grain into strips about ¼" thick and serve with extra sauce. If the meat is allowed to sit before carving, it will toughen.