Grilled Flank Steak With Chimichurri Sauce

Course : Grilling
Serves: 6
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2 pounds flank steak
4 medium jalapeno peppers -- remove - stems and seeds -- chop fine
1/2 cup chopped onion
4 cloves garlic
1/4 cup chopped fresh parsley
1 teaspoon oregano
1 teaspoon fresh ground black pepper
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/4 cup water

Preparation / Directions:

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 refrigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a grill until medium-rare. Carve the steak immediately across 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.

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