Flank Steak with Parsley-Garlic Sauce

• 2 flank steaks (1 1/2 pounds each)
• Coarse salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon olive oil
• 2 garlic cloves
• 1 bunch fresh flat-leaf parsley, leaves picked from stems (about 4 cups)
• 3 tablespoons fresh oregano leaves
• 3 tablespoons white-wine vinegar
• 1/8 teaspoon crushed red-pepper flakes
• 2 tablespoons water

1. Pat-dry steaks with paper towels.
2. Generously season on both sides with salt and pepper.
3. Heat 1 tablespoon oil in a large skillet over medium-high.
4. Cook one steak 5 to 8 minutes per side, turning once, for medium-rare.
5. Transfer to a cutting board; let rest, covered loosely with aluminum foil.
6. Repeat with remaining steak.
7. While steaks rest, make sauce: In a food processor, pulse garlic until finely chopped.
8. Add parsley, oregano, vinegar, red-pepper flakes, remaining 1/4 cup oil, and the water.
9. Pulse until herbs are finely chopped; season with salt.
10. Thinly slice steak against the grain, and serve with parsley-garlic sauce alongside.
11. Let steak cool to room temperature before covering tightly and refrigerating up to 2 days.
12. Thinly slice when ready to use.

flank, salt, olive oil, garlic, parsley, fresh oregano, whitewine vinegar, redpepper, water

Taken from www.epicurious.com/recipes/food/views/flank-steak-with-parsley-garlic-sauce-387974 (may not work)