Grilled Flank Steak with Chimichurri Sauce
1 1/2 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 1/4 inch thick slices, cutting diagonally across the grain.