Grilled Flank Steak with chimichurri

Ok so let me give you some Flank steak advice...Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced across the grain before serving.

Flank Steak Marinade

Ingredients:

Soy Sauce

Canola Oil

Crushed garlic gloves

Crushed red pepper

Agave nectar (or honey)

Ground ginger (or fresh)

Argentinian Chimichurri Sauce:

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
1 cup lightly packed chopped cilantro
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.

Directions:

Score your steak diagonally in both directions to create “X’s” across the meat. Mix marinade ingredients in a plastic bag, add steak and marinate for 2-6 hours. Grill, 6 mins each side for medium rare, let the meat rest for 5 minutes, slice against the grain and serve!