Flank Steak with Chimichurri Sauce

Ingredients

• 2 cups packed fresh italian flat leaf parsley
• 4 medium garlic cloves
• 1/4 cup packed fresh oregano leaves (or 4 tsp dried oregano)
• 1/4 cup red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 1 cup extra virgin olive oil
• 2 lbs flank steak
• Kosher salt
• Freshly ground pepper
• Canola oil

Method

1. Chimichurri Sauce: Combine parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse a few times until everything is roughly chopped. Then turn the food processor on and slowly add the olive oil. (If you don't have a food processor just finely chop the parsley, oregano, and garlic and combine with all the other ingredients.)
2. Put it in an air tight container and put it in the fridge for at least 2 hours to let the flavors combine.
3. Flank Steak: Sprinkle steak generously with Kosher salt and freshly ground black pepper. Coat with a little canola oil on each side (we're using canola oil here instead of olive oil because it can handle the high heat of the griddle better).
4. Turn your griddle to high heat.
5. Cook the steak on each side for about 4-5 minutes. Take the steak off the griddle when you've reached the desired internal temperature and let it rest for 5 minutes.
6. Then slice it against the grain and top it with the Chimichurri sauce.