Grilled Flank Steak With Chimichurri Sauce

Grilled Flank Steak With Chimichurri Sauce

Yield: 6 Servings

2 lb flank steak

SAUCE ==========================

4 jalapeno peppers,remove

-stems and,seeds, chop fine

1/2 c onion,Chopped

4 cloves garlic,minced

1/4 c fresh parsley,Chopped

1 t oregano

1 t black pepper,Fresh Ground

1/2 c olive oil

1/4 c red wine vinegar

2 T lemon juice

1/4 c water

Combine all ingredients for the Chimichuri Sauce.

Score each side of the steak about 1/8 to 1/4' deep and rub in the

sauce, reserving some of the sauce to serve with the meal. Place the

meat and marinade in a ceramic or glass pan and marinate overnight in

the refrigerator. Remove the meat and extra sauce from the

refigerator and allow to sit at room temperature before grilling.

Grill the meat over charcoal or under a broiler until medium-rare.

Carve the steak immediately accross the grain into strips about 1/4'

thick and serve with extra sauce. If the meat is allowed to sit

before carving, it will toughen.