Chimichurri Sauce

3-4 cloves Garlic, whole
2 cups fresh Cilantro
3 cups fresh Parsley
Leave 1 -1 ½ inch stems on the Parsley and Cilantro
½ Lemon, juiced
½ Lime, juiced
2-3 Tablespoons Red Wine Vinegar
2-3 Tablespoons Olive Oil
½ – 1 teaspoon salt, to taste
Fresh ground black pepper, to taste
½ teaspoon red pepper flakes, or to taste

Pulse the garlic in a food processor or blender, until minced. Add the fresh parsley, cilantro, 2 tablespoons of both red wine vinegar and olive oil, the lemon and lime juice, plus the salt and pepper to taste. Process in food processor or blender, until the mixture is coarsely combined, and the mixture resembles pesto. Add the remaining vinegar, oil and red pepper flakes, pulsing just until combined. Cover and refrigerate until ready to serve; serve at room temperature. A delicious condiment, sauce and marinade for meat, chicken, fish, vegetables and rice. Yields about 1 cup. Recipe can be easily doubled; freezer compatible.

Grilled Flank Steak

1 lb Flank Steak

Marinade:
3 Tablespoons Chimichurri Sauce
1 Tablespoon Red Wine
Fresh coarsely ground black pepper, to taste
Sprinkle of garlic powder

Using a sharp knife, score the flank steak diagonally, making a diamond pattern about 1/8 inches deep across the surface; turn the steak over and repeat. Using a small spoon, spread 1 ½ Tablespoons Chimichurri Sauce over one side of the meat, pressing the sauce into the meat with the back of the spoon; repeat on other side. Carefully place the steak in large plastic zip lock bag and add 1 Tablespoon red wine, a sprinkle of garlic powder and the ground black pepper. Seal the ziplock bag and massage the marinade into the meat. Place in the refrigerator to marinade 2- 24 hours. Allow the meat to come to room temperature before cooking (this allows for more even cooking.)
For a perfectly grilled flank steak:
Spray vegetable oil on a grille pan and heat on high.
Place the steak on the hot grille; turn down the heat just a bit, to medium/high. Cook for 5 minutes; turn over and cook for another 5 minutes for a perfect medium (10 minutes total cook time) or to desired doneness. Note: Flank steak is best served on the medium to medium rare side. The cooking time is always based on the size of the cut.
Remove from the grille, and cover with foil. Cover the steak and let it rest for 5 minutes to finish cooking and lock in the juices. Thinly slice the steak across the grain.
Serve with Chimichurri Sauce and a smile. YUM!