Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce
1 flank, skirt, or hanger steak
Extra-virgin olive oil
Apple cider vinegar
Coarse salt
Freshly ground pepper
Garlic powder
Paprika
For the sauce:
1 cup lightly packed flat-leaf parsley and cilantro leaves
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon shallot
3/4 cup olive oil
3 tablespoons sherry wine vinegar (or red wine vinegar)
3 tablespoons lemon juice




Place the steak in a large Ziploc bag and add the marinade ingredients (no measurements, just a bit of each). Seal the bag and shake to cover the meat. Refrigerate and marinate four hours to overnight. Before cooking, remove the steak from the refrigerator and let it come to room temperature for 30 minutes. For the chimichurri, place all ingredients in a small food processor or blender and pulse until well chopped, scraping down the sides of the bowl as needed. Drain excess liquid and reserve. Set the steak on a hot grill and cook for about 5 minutes on the first side. Flip the steak and cook another 5 minutes or so, or until desired doneness. Once cooked, lay the steak on a cutting board and allow to rest for 5 minutes before slicing (across the grain into strips). Top the steak with the chimichurri
sauce or serve it on the side.


Recipe from www.perpetuallychic.com