My favorite go to dinner for guests is flank steak chimichurri.
1 small bunch of fresh parsley, stems removed.
4 garlic cloves.
2Tbsp red wine vinegar.
1 Tbsp of water.
1/4 tsp of red pepper flakes.
1 1/2 tsp of kosher salt.
1/4 black pepper.
1Tbsp oregano.
4 tsp Olive oil.
1-2 pounds of flank steak.
Puree the first 8 ingredients until smooth. Stir in 1 tsp oil and rub the mixture over the steak and reserve the rest. Cover and marinate for at least 8 hours. Add the remaing oil to the pureed chimichurri, cover and refrigerate. Before grilling the steak wipe the marinate off the steak, season steak with salt and pepper. Grill 5-7 minutes each side. Remove steak from grill and let it rest for 5-10 minutes. Transfer it to a serving plate. Cut against the grain and top it with the remaining chimichurri. I like to serve it with lettuce wedges with blue cheese dressing and baby potatoes with rosemary and garlic. Enjoy. (:
