Grilled Flank Steak with Chimichurri Sauce Recipe

Ingredients:

• 1 1/2 pounds flank steak
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• Ground pepper, to taste
• Chimichurri Sauce:
• 1/2 cup parsley, chopped
• 1/2 cup cilantro, chopped
• 1/2 cup red onion, chopped
• 1/2 cup Metropolitan Market Olive Oil
• 1/4 cup red wine vinegar
• 1/4 cup water
• 4 cloves garlic, chopped
• 1 tsp salt
• 1/2 tsp ground black pepper

Directions:

1. Using sharp knife, lightly score the steak (about 1/8-inch deep) on both sides in a crisscross pattern at 1/2-inch intervals.
2. In a small bowl combine the garlic powder, cumin, oregano, salt and pepper. Season both sides of the steak with seasoning mixture.
3. For the chimichurri sauce, in a blender or food processor container, combine all ingredients. Process until blended to a sauce consistency. Taste and adjust seasonings as desired. Cover and chill if made ahead.
4. Pre-heat the grill, or a skillet, on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare (145°F).
5. Transfer steaks to cutting board; let rest 5 minutes.
6. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.