Grilled Flank Steak with Chimichurri Sauce
1 ½ cups olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
1 cup (packed) stemmed fresh parsley
1 cup (packed) stemmed fresh cilantro
Combine all ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition. Use as a marinade for meat or poultry and as a sauce.
Add the flank steak to the marinade and coat completely. Allow the meat to marinate for at least 4 hours. Season the meat with kosher salt and pepper. Grill the steak rare to medium rare. If cooked longer the meat will become tough. Carve into ¼ inch thick slices, cutting diagonally across the grain.