Grilled Flank Steak with Chimichurri Sauce

In a shallow dish, combine extra-virgin olive oil, apple cider vinegar, crushed red Fresno chili peppers, crushed garlic, scallions, sea salt, and ground black pepper.

Place the flank steak in the marinade, turning to coat well on all sides. Cover and refrigerate overnight, turning the steak every few hours.

Heat a grill to very high heat, around 450 degrees F (230 degrees C).

Shake the excess marinade from the steak and place the steak directly on the grill.

Cook for 4 minutes, rotate 45 degrees and cook for another 3 minutes.

Flip and repeat, cooking for 4 minutes, rotating and another 3 minutes.

Remove the flank steak from the grill and cover with foil. Let rest for 15 minutes.

Combine Italian flat-leaf parsley, extra-virgin olive oil, minced garlic, lemon juice, optional red chili peppers, fresh oregano, sea salt, and ground black pepper in a bowl or jar.

Let rest at room temperature for at least 30 minutes.

Transfer the grilled marinated flank steak to a cutting board. Using a serrated knife, slice the flank steaks in thin strips across the grain. Serve warm with roasted vegetables and chimichurri sauce. Enjoy!

Serve with your favorite grilled meats and vegetables.