Flank Steak With Chimichurri Sauce (Argentina)

• 1 12 lbs flank steaks
• 2 tablespoons olive oil
• salt and pepper
• 4 tablespoons lemon juice
• 14 cup red wine vinegar
• 14 cup red wine
• 2 garlic cloves, minced
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 14 cup chopped fresh oregano
• 14 teaspoon red pepper flakes
• 14 extra-virgin olive oil
• 12 cup minced fresh flat-leaf parsley

1. Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
2. Brush the steak with olive oil and season with salt and pepper.
3. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
4. Cut the meat into thin strips and serve topped with the Chimichurri sauce.

flank steaks, olive oil, salt, lemon juice, red wine vinegar, red wine, garlic, salt, ground black pepper, fresh oregano, red pepper, extravirgin olive oil, parsley

Taken from www.food.com/recipe/flank-steak-with-chimichurri-sauce-argentina-468821 (may not work)