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1
For the Steak: Blend all the ingredients well and place in a shallow bowl big enough to hold the steak overnight or at least for 4 hours in the fridge.
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2
Turn on your grill to the highest setting- you want it SUPER hot before you place the meat down.
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3
Make sure to shake off the excess marinade and put the meat down on the grill on an angle so you get the nice grill marks.
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4
Let it cook for about 4 minutes and without flipping it over yet, slightly rotate the beef to get crisscross marks (thank you PW for this trick).
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5
Cook for another 4 minutes on this side.
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6
Flip over and do the same.
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7
Flank steak tends to be somewhat thick, but if your piece looks thin to you, you might want to cook it for less time to avoid overcooking.
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8
Overcooked flank steak is not pretty, friends.
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9
In fact, its pretty awful because it gets extremely tough.
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10
After the meat is cooked, remove it from the grill WITH TONGS!
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11
You dont want to pierce it with a fork because this will make all the juices run out, rendering the meat dry.
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12
You have to let the meat rest for a few minutes before you slice it thinly against the grain.
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13
For the chimichurri:
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14
Thoroughly wash the parsley.
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15
In a food processor, grind the parsley well and set aside in a large bowl or Tupperware.
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16
Next add the onions and garlic to the food processor.
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17
Combine until it becomes a fine paste.
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18
Strain this over a tight mesh sieve to remove the excess water from the onion and add to the bowl with the parsley.
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19
Next, add the juice of the lemon and limes, the salt, oil, vinegar and sugar and combine well.
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20
Allow to set overnight or at least four hours.
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21
Serve over juicy steak.
