Summer Herb Chimichurri With Grilled Steak

• 1 tablespoon olive oil
• 1/2 cup finely chopped shallots (about 3 ounces)
• 8 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar
• 1/4 teaspoon crushed red pepper
• 1 cup chopped arugula
• 1/4 cup finely chopped fresh basil
• 1 teaspoon dried marjoram
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon Spanish smoked paprika
• 1 (1-pound) flank steak, trimmed
• Cooking spray

1. Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; saute 3 minutes or until tender. Remove from heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
2. Prepare grill.
3. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub paprika mixture over steak. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Spoon sauce down center of slices, and serve.

olive oil, shallots, garlic, lemon juice, sherry vinegar, red pepper, arugula, fresh basil, marjoram, salt, freshly ground black pepper, spanish smoked paprika, flank steak, cooking spray

Taken from www.myrecipes.com/recipe/summer-herb-chimichurri-with-grilled-steak (may not work)