Big Batch Flank Steak with Creamy Chimichurri Sauce

campbells.com

Lauren Weisler

2 cups packed fresh Italian parsley (flat-leaf) leaves (from about 2 bunches)

1 cup packed fresh cilantro leaves (from about 1 bunch)

2 cloves garlic, peeled

3 tablespoons red wine vinegar

½ teaspoon crushed red pepper (for more heat, you can add your favorite hot sauce, to taste)

3 tablespoons olive oil

2 ½ pounds beef flank steak (two 1 ¼-pound steaks)

1 can (10 ½ ounces) Campbell's® Condensed Unsalted Cream of Mushroom Soup

1 cup sour cream or plain Greek yogurt

Directions at campbells.com

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