Grilled marinated flank steak with chimichurri sauce
CHEF: Cary Wolfson
CATEGORY: Dinner
FOOD MOOD: Meat and Potatoes
CUISINE: Latin American

SERVINGS: 4-6

INGREDIENTS

1.5 lb trimmed flank steak
1 teaspoons kosher salt
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon chopped shallot
1/4 cup balsamic vinegar
1/4 cup dry red wine
1/4 cup extra virgin olive oil
1/4 teaspoon black pepper

Chimichurri sauce
1/2 teaspoon kosher salt
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
Preheat broiler, gas or charcoal grill.

METHOD Pat steak dry.
Stir together salt, shallots, thyme, wine, vinegar, oil, and pepper in a small bowl and rub mixture onto both sides of steak.
Marinate 4-24 hours. Broil steak on a broiler pan about 4 inches from heat or grill 6 minutes per side for medium-rare.