Flank Steak with Chimichurri

• Two 1-pound flank steaks
• 4 cups lightly packed flat-leaf parsley leaves
• 4 garlic cloves
• 1/2 small shallot
• 2 tablespoons sherry vinegar
• 1 tablespoon drained capers
• Salt
• 1/4 cup plus 2 tablespoons olive oil
• Freshly ground pepper

1. Preheat the oven to 375.
2. Remove the steaks from the refrigerator.
3. In a blender, pulse the parsley with the garlic, shallot, vinegar, capers, 1/2 teaspoon of salt and 1/4 cup of water until coarsely chopped.
4. Add 1/4 cup of the olive oil in a steady stream and blend until thick and smooth.
5. Transfer the chimichurri to a serving bowl.
6. Generously season the steaks with salt and pepper.
7. Heat a very large ovenproof skillet until very hot.
8. Heat the remaining 2 tablespoons of olive oil, add the steaks and cook over high heat until nicely browned, about 2 minutes per side.
9. Transfer the skillet to the oven and roast the steaks for 15 minutes, until medium-rare.
10. Transfer the steaks to a cutting board and let rest for 5 minutes, then cut them across the grain 1/2 inch thick and serve with the chimichurri.

flank steaks, lightly packed flatleaf, garlic, shallot, sherry vinegar, capers, salt, olive oil, freshly ground pepper

Taken from www.foodandwine.com/recipes/flank-steak-chimichurri (may not work)