Ingredients

• 1-1/4 lb flank steak
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sherry (or red wine) vinegar
• 1 clove garlic, crushed
• Kosher salt and freshly ground black pepper
• For the chimichurri sauce ~
• 1/3 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry (or red wine) vinegar
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• Dash of Tabasco sauce
• Freshly ground black pepper to taste

Directions

1. About 2-1/2 hours before serving, marinate the steak. In a shallow dish large enough to hold the steak, whisk together the extra virgin olive oil, sherry vinegar, and garlic. Add the steak and flip several times to coat with the marinade. Cover and refrigerate for two hours. About 1/2 hour before grilling, remove the steak from the refrigerator and season both sides lightly with salt and pepper. Preheat the grill or broiler and set the steak aside while you prepare the sauce.

2. Place the parsley, olive oil, sherry vinegar, shallot, garlic, oregano, salt, Tabasco and black pepper in the work bowl of a food chopper or processor. Pulse until the mixture reaches a sauce consistency. Taste and adjust the seasoning if needed. Transfer to a serving bowl and set aside.

3. Grill the steak for approximately 2 to 3 minutes per side (depending on thickness) for medium rare. Allow to rest for at least 5 minutes before slicing across the grain for serving. Top with the chimichurri.

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