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Ingredients

• For the chimichurri sauce:
• 1 cup packed fresh parsley leaves
• 5 medium cloves of garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons water
• 1/4 cup red onion, finely minced
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• For the steak:
• 2 pounds flank steak
• Salt and freshly ground black pepper to taste

Description

Serious Eats