GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

2 lb flank steak
FOR THE CHIMICHURRI SAUCE:
1/2 cup olive oil
1/2 cup chopped onion
4 jalapeno peppers, remove stems and seeds, chop fine
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup water
2 tbsp lemon juice
4 cloves garlic, minced
1 tsp oregano
1 tsp fresh ground black pepper

Combine all ingredients for the Chimichurri Sauce.

Score each side of the steak about 1/8 to 1/4-inch deep and rub in the sauce, reserving some of the sauce to serve with the meal. Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator.

WHEN READY TO COOK:
Remove the meat and extra sauce from the refrigerator and allow to sit at room temperature before grilling.

Grill the meat over charcoal or under a broiler until medium-rare.

Carve the steak immediately across the grain into strips about 1/4-inch thick and serve with extra sauce. If the meat is allowed to sit before carving, it will toughen.

Servings: 6
Adapted from unknown source