Classic Argentine Chimichurri Flank Steak

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subheading: Steak:

2 lbs flank steak, skirt steak or top round steak (boneless)

Salt and pepper, to taste

subheading: Chimichurri sauce:

1 bunch flat leaf parsley, roughly chopped (1 cup, packed)

5 large garlic cloves roughly chopped, about 3 tablespoons

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

2 tablespoons distilled white vinegar

½ cup extra-virgin olive oil

Salt and pepper, to taste

Directions at all-thats-jas.com

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