Another great dish to serve a crowd. The fresh herbs with this steak was a huge crowd pleaser!
In a blender combine:
1C fresh flat leaf parsley
1C fresh cilantro
1/2 onion or whole shallot
6 cloves garlic
1Tb (or more) red pepper flakes
2 TB dried oregano
1/4 C lemon juice/lime juice/Red wine vinegar, or any type of acidic liquid
Lemon or lime zest
S&P
Blend until just combined.
Add 1 1/4 C EVOO at the very end and spin once more until combined.
Marinate flanks steak with a portion of the chimichurri sauce for 1-2 hours before grilling or Traegering. Once grilled, let rest for 10 minutes and thinly slice. Top with spoonfuls of chimichurri sauce. *I always have my steak at room temperature before throwing it on the grill or Traeger. It cooks more evenly and you can keep a nice pink inside without overcooking the outside.
