Grilled Chimichurri Flank Steak

SHOP (6 servings)

3 Lemons (for juicing)
3 Cloves Garlic minced
1/4 cup Cilantro chopped
1/4 cup Parsley chopped
1 small shallot minced
1 TSP Red Pepper Flakes
1 TSP Dried Oregano
Kosher Salt and Fresh Ground Black Pepper
1/2 cup Extra Virgin Olive Oil
1 Tablespoon Capers
3 TBL Red Wine Vinegar
1 Large Flank Steak

PREP (20 minutes plus Marinating Time)
Mince Garlic, Chop Cilantro and Parsley
Juice Lemons
Combine Vinegar, Lemon Juice, Red Pepper Flakes, Oregano, Shallot, Capers then whisk in Olive Oil
Use fork to tenderize Flank Steak and season with S&P 
Place meat in plastic container with tight sealing lid
Marinate in fridge for at least 1 hour and up to 4 hours
Turn and rotate the container for even marinating

ACTION (15 minutes)
Open container and let meat get to room temperature
Grill on Medium High gas or coals about 5 to 6 minutes
Flip & Cook another 3 to 5 mins Med. Rare/130 degrees
Let rest for 10 to 15 minutes then slice on the diagonal