Categories: Entree

Ingredients

• for the steaks:
• 1/4 c fresh lime juice
• 1/4 c olive oil
• 4 garlic cloves, minced
• 1 tsp salt
• 1 tsp pepper
• 2 lbs flank steak
• for the chimichurri:
• 1 c cilantro, minced
• 1 c parsley, minced
• 4 garlic cloves, minced
• 1/4 c red-wine vinegar
• 1/4 c extra-virgin olive oil

Directions

1. In a baking dish, whisk lime juice, olive oil, garlic, salt, and pepper. Add steaks, and turn to coat both sides. Cover, and refrigerate overnight or for at least two hours.

2. Meanwhile, make the chimichurri: Combine the cilantro, parsley, garlic, and vinegar, then slowly whisk in the olive oil until emulsified.

3. Preheat a grill or grill pan to medium-high heat. Cook steaks to desired degree of doneness, about 4 min on each side for medium. Let the meat rest for 10 minutes, then slice thinly and serve w/chimichurri

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