Marinated Flank Steak with Chimichurri

The Marinade

• 1 medium sized Lemons
• 1 lbs Flank Steak
• 4 large cloves of Garlic
• 1/2 cup delicate olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 2 teaspoons pepper

1. Use a fork to dock the meat all over - especially if your flank steak looks like it has a lot of sinue.
2. In a large plastic ziploc bag or a ceramic or glass baking dish, pour in the olive oil.
3. Cut the lemon in half and squeeze juice into the bag or dish. If you're using a bag, add in the squeezed lemon halves, too. If you're using a baking dish, you may need to cut these into smaller pieces.
4. Crush the Garlic Cloves with your hands or the flat side of a knife and remove the skins. Place these in your bag or dish.
5. Add in the rest of your ingredients.
6. Massage the meat with the marinade for a few minutes and make sure that the meat is completely covered.
7. Refrigerate overnight - it's worth it to wait.
8. Get your grill as hot as you can and cook about 4 - 6 minutes per side.
9. Remove from the grill and let it rest for about 10 - 12 minutes.
10. Slice as thinly as possible

Chimichurri

• 1/2 bunch parsley
• 3 cloves garlic
• 1/2 cup delicate EVOO
• 2 pinches red pepper flakes
• red wine vinegar to taste
• 1 pinch salt
• 1 pinch black pepper

1. Chop the parsley and garlic cloves
2. Combine with the rest of the ingredients
3. Add salt & pepper to taste.