Flank Steak With Chimichurri Sauce (Argentina)

This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Chimichurri sauce, made from chopped herbs, venegar and other spices--is very popular in Argentina and is often used to flavor beef and other meats. The Chimichurri recipe is from Rebecca Caro at From Argentina with Love

• Ready In: 25 mins
• Serves: 4

Ingredients

• For the steak

• 1 1⁄2 lbs  flank steaks
• 2  tablespoons olive oil
•  salt and pepper

• For the Chimichurri

• 4  tablespoons lemon juice
• 1⁄4 cup red wine vinegar
• 1⁄4 cup red wine
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 cup  chopped fresh oregano
• 1⁄4 teaspoon red pepper flakes
• 1⁄4  extra-virgin olive oil
• 1⁄2 cup  minced fresh flat-leaf parsley

Directions

1. Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
2. Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
3. Cut the meat into thin strips and serve topped with the Chimichurri sauce.