grilled flank steak with chimichurri sauce

with the weather in the 70s yesterday, i just had to go home and heat up the grill for dinner. chimichurri is one of my absolute favorite sauces because it packs so much flavor and really isn't that bad for you. it's a tangy herb sauce that originated from argentina and is usually spooned over any grilled meat. i served it with grilled flank steak but kept the steak marinade simple because i knew the chimichurri would outshine anything i paired with it.

ingredients:
1/2 cup evoo + 2 tablespoons
1/3 cup apple cider vinegar
1 tablespoon freshly squeezed lime juice
1/2 cup chopped flat-leaf parsley
1/4 cup chopped fresh basil
6 garlic cloves, minced
1 shallot, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (use more or less depending on how much heat you want)
2 pounds flank steak
1/4 cup worcestershire sauce
salt and pepper

directions:
mix 2 tablespoons of evoo, worcestershire sauce, 3 cloves of minced garlic, and s&p in plastic bag. add steak. marinate for at least one hour, turning occasionally.

meanwhile, combine 1/2 cup evoo, apple cider vinegar, lime juice, parsley, basil, 3 minced garlic cloves, minced shallot and oregano in food processor. pulse until well-blended - do not puree. should be a chunky herb sauce, not baby's food. stir in salt and red pepper flakes. transfer to a small bowl and let sauce sit for at least an hour.

when you're ready to cook the meat - remove flank steak from bag and discarde marinade. heat grill over medium high heat and cook steak about 8 to 10 minutes per side or to desired degree of doneness. cut steak diagonally across the grain into thin strips.

to serve, place thin strips of steak on plate and drizzle chimichurri over top. enjoy!