Ingredients 3/4 cup parsley 1 tbsp oregano 3 cloves of garlic 1 1/2 tsp salt 1 1/2 tsp pepper 1/2 tsp red pepper flakes 1/4 cup red wine vinegar lemon zest 1/2 cup olive oil 1 lb flank steak Directions Chop up parsley and oregano. Slice one shallot, then open up your garlic cloves. Add everything to a blender/food processor and pulse until it reaches your desired consistency. Pour into a separate bowl then add olive oil. Give everything a mix until it's incorporated. Give the flank steak shallow slices parallel to the grain, then top with chimichurri and rub it in. Let it rest and come to room temperate while allowing the sauce to permeate the meat. Add steak to a heated skillet. It only needs a few minutes on each side. Feel free to add a little butter once it nears completion. If you like your steak medium-rare, cook until the internal temperate reaches 130°F then take off skillet and let rest. Slice against the grain, top with additional chimichurri sauce. Enjoy :)