FLANK STEAK WITH ZESTY CHIMICHURRI

Ingredients

• 1 cup dry red wine
• 1 cup canola oil
• 6 sprigs fresh oregano
• 4 sprigs fresh parsley
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 tbsp black peppercorns
• 2 tsp mustard seed
• 2 lb (1 kg) flank steak
• Salt*
• Zesty Chimichurri*

Directions

1. To prepare marinade, combine wine, oil, oregano, parsley, garlic, bay leaves, peppercorns and mustard seed in a large heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a tray. Refrigerate for at least 4 hours or up to 24 hours.
2. Preheat natural gas barbecue on medium for 10 - 15 minutes. Remove steak from marinade; discard marinade, oregano, parsley, garlic, bay leaves, peppercorns and mustard seed. Sprinkle steak with salt.
3. Grill steak over medium heat to medium rare, about 25 minutes. Let stand for 5 minutes before slicing. Using a sharp knife, held at a 45° angle, slice steak against the grain into thin slices. Serve with Zesty Chimichurri.

Ingredients

• 1/2 cup chopped fresh parsley
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp red wine vinegar
• 1 tbsp chopped fresh oregano
• 2 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1/8 tsp salt

Yield: Makes about 1 cup.

Directions

1. Combine all ingredients. Cover and refrigerate for at least 2 hours or up to 2 days.