Grilled Flank Steak

Sliced beef barbecue steak with chimichurri sauce, top view, rustic metal background
Let’s get grilling! Julia Deane of Culinary Works has some great tips to make that flank steak a great entree. Follow the instructions below of the perfect steak. This Chimichurri sauce is a great way to spice up your spring grilling too and can be made ahead of time. Do not forget to taste for seasoning, use a piece of bread to taste it with, because it will be a little strong with out it.
Grilled Flank Steak 
The Steak
1.5 lb. flank steak – serves 4-6
Olive Oil
Salt and fresh pepper
Chimichurri Sauce
1/2 cup olive oil
3 tablespoons white vinegar
1 shallot- finely chopped
2 Serrano peppers, seeded and diced (seeding is optional, less heat if you remove the seeds and ribs)
1 small bunch flat leaf parsley, chopped (equal to 1cup)
1/2 bunch chopped Cilantro (1loose cup)
2 tablespoons chopped fresh Oregano
4-6 medium cloves fresh garlic, finely minced
1 bay leaf
Kosher salt
Bring your steak to room temperature.Lightly coat the steak with olive oil and season it very generously with salt and pepper on both sides. Let steak sit out for 20 minutes+ before grilling. Preheat the grill on the highest flame. Grill the steak about 5-6 minutes per side for medium rare. Turning only once and do not move it around on the grill. Transfer steak to a cutting board and let stand 10-15 minutes. Holding a sharp knife at a 45-degree angle, cut steak across grain into very thin slices.
Chimichurri Sauce
Combine all the Chimichurri ingredients in a large bowl, mix well and set aside. Make the Chimichurri well in advance of cooking. It can be prepared 2 days in advance and kept refrigerated for up to a week.
Alternatively, you can combine all ingredients in a food processor in this order:
1. Serrano pepper, garlic and shallot, pulse well.
2. Parsley, Cilantro, Oregano
3. Remove from processor to bowl, add vinegar, olive oil and salt, pepper to taste.