Grilled Flank Steak With Chimichurri Recipe

Ingredients

• 3/4 cup Chopped Green Onion
• 1/3 cup Chopped Parsley
• 1 tbsp Fresh Mint
• 3 tbsp Rice Vinegar
• 2 tbsp Fresh Ginger Root
• 2 tbsp Olive Oil
• 1 tbsp Cold Water
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. In food processor or blender, purée onions, parsley, mint, vinegar, ginger, olive oil, water, salt, pepper, and garlic until creamy. Reserve ½ of mixture, and refrigerate until ready to serve.
2. Place remaining mixture in resealable plastic bag. Add flank steak. Reseal and turn to coat. Refrigerate 8 hours to overnight.
3. Remove steak from refrigerator. Let stand at room temperature for 30 minutes.
4. Lightly coat grill grates with cooking spray. Preheat grill to medium-high.
5. Remove steak from marinade. Discard marinade.
6. Place steak on grill rack. Cook 9 minutes per side until internal temperature reaches 145°F. Remove steak from grill, lightly cover with foil, and allow to rest 5 minutes.
7. Cut steak diagonally, against the “grain,” into thin slices. Spoon reserved chimichurri sauce over steak, or serve on the side