Yields: 4 with a lot of extra chimichurri Cook Time: 30 Minutes Ingredients For the Steak: 2 pound flank steak, about 1-inch thick 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup olive oil 4 garlic cloves, minced For the Chimichurri: 1 cup fresh cilantro 2/3 cup fresh parsley 1/4 cup fresh oregano 2 garlic cloves, minced 1/4 cup red wine vinegar 2/3 cup olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon crushed red pepper flakes   Directions For the Chimichurri: 1. Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. 2. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. 3. Store extra in a jar for up to a week but it won’t last that long. For the Steak: 1. Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the olive oil and garlic cloves, then cover the steak with it and place it in the fridge to marinate. Marinate anywhere from 2 hours to overnight. 2. When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that