Argentinean Flank Steak with Chimichurri

So this last year I wasn't great about cooking new recipes AND definitely not adding them to the blog. This recipe was a Sunday Dinner meal I think in ... well, crap I have no idea which one. 

I love Chimichurri and think it and pesto are two of the best things ever created. I wrote on the bottom of this recipe to "make again" which only means that it was delicious. 

Argentinean Flank Steak with Chimchurri

Photo from FoodNetwork.com

Recipe from Weight Watchers Magazine July/August 2016

Serves 4

2 oz fresh parsley, (1 small bunch), stems removed

4 clove(s) garlic clove(s)

2 Tbsp red wine vinegar

1 Tbsp water

1 Tbsp fresh oregano

1 ¹/₂ tsp kosher salt

¹/₄ tsp black pepper

¹/₄ tsp crushed red pepper flakes

4 tsp olive oil, divided

1 pound(s) uncooked lean and trimmed beef flank steak

2 spray(s) cooking spray

Salt and pepper or to taste

Puree parsley, garlic, vinegar, water, oregano, 1 ½ teaspoons salt, ¼ teaspoon pepper and pepper flakes until relatively smooth. Remove 3 tablespoons chimichurri to a small bowl and stir in 1 teaspoon oil; rub mixture over steak, cover and marinate for 8 hours and up to 24 hours.

Add remaining 1 tablespoon oil to remaining chimichurri; reserve in refrigerator.

Off heat, coat a grill or grill pan with cooking spray. Preheat grill to high heat.

Wipe marinade off steak and pat steak dry with a paper towel or clean kitchen towel; season steak with additional salt and pepper. Grill steak until medium rare, flipping once, about 5 to 7 minutes per side (or longer, if necessary, for desired degree of doneness). Remove steak from grill and let rest a few minutes before slicing against the grain. 

Serve steak drizzled with reserved chimichurri.