Ingredients
2 ounce Fresh Parsley
4 cloves Garlic
2 tablespoon Red Wine Vinegar
1 tablespoon Water
1 tablespoon Fresh Orgeno
1 1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Crushed Red Ppper Flakes
4 teaspoon Olive Oil
1 pound Flank Steak
2 splash Cooking Spray
1 pinch Kosher salt
1 pinch Black Pepper
Preparation
In a blender or mini chopper, puree parsley, garlic, vinegar, water, oregano, 1 ½ tsp salt, ¼ tsp pepper and pepper flakes until relatively smooth. Remove 3 Tbsp chimichurri to a small bowl; stir in 1 tsp oil. Rub mixture in bowl all over steak; cover and marinate for 8 hours and up to 24 hours
Add remaining 1 Tbsp oil to remaining chimichurri; reserve in refrigerator.
Off heat, coat a grill or grill pan with cooking spray. Preheat grill to high heat.
Wipe marinade off steak and pat steak dry with a paper towel or clean kitchen towel; season steak with additional salt and pepper, if desired. Grill steak until medium rare, flipping once, about 5-7 minutes per side (or longer until desired degree of doneness). Remove steak from grill; let rest a few minutes before slicing against grain. Serve steak drizzled with reserved chimichurri.
Serving size: 3 oz steak and 1 Tbsp sauce
