Grilled Flank Steak wiht Chimchiri Sauce

My husband and I both had the same thoughts about this meal.  It tasted really good and we both enjoyed the sauce but we could taste it for the rest of the night.  The raw garlic was quite powerful.  That being said we did both like it and I used the leftover sauce and steak on homemade pizza the next night it was a really nice addition.

Grilled Flank Steak with Chimchiri Sauce
Ingredients


1/4 cup red wine vinegar

3 tbsp water

4 cloves garlic, minced

salt and coarsely ground black pepper

1 tsp red pepper flakes

1/4 cup olive oil

1 cup finely chopped fresh flat-leaf parsley

1 1/2 lb flank, skirt, or sirloin steak

2 bunches scallions



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Directions

To make the chimichurri sauce, mix the vinegar, water, garlic, 1 teaspoon salt, 1 teaspoon black pepper, and pepper flakes. Whisk in the oil. When everything's blended, whisk in the parsley.

Heat a grill or stovetop grill pan until hot. Season the steak with salt and pepper and place it on the hot grill. For medium-rare, cook it for 3 to 4 minutes on each side, or until an instant-read thermometer inserted into the thickest part reads 140°F. Trim the roots from the scallions and add the entire bunch to the grill just after you've flipped the steak. Cook the scallions until they're lightly charred, 4 to 5 minutes.

Drizzle the steak with the chimichurri and serve with the grilled scallions.