Grilled Churrasco Beef with Chimichurri Sauce

3 Pounds Flank Steak


Marinade:

¼ Cup Chopped Parsley

½ Clove Garlic Minced

1 Tablespoon Lime Juice

½ Ounce Chili Powder

1/8 Teaspoon Ground Cumin

¾ Ounce Kosher Salt

½ Cup Canola Oil

¼ Teaspoon fresh Thyme, Chopped

¼ Teaspoon Fresh Rosemary, Chopped

½ Teaspoon Fresh Oregano, Chopped

¼ Bunch Cilantro, Stems Removed, Chopped

2 Fresh Jalapenos, Seeded, and Chopped



Chimichurri Sauce:

1 Cup Water

3 Tablespoons Kosher Salt

2 Tablespoons fresh Oregano

2 bunches Italian Parsley

6 Cloves Garlic

1 Cup Extra Virgin Olive oil

1 Tablespoon Crushed Red Pepper

2 Tablespoons Paprika

1/2 teaspoon Ground Cumin

1 teaspoon Freshly Ground Black Pepper

1/2 Cup Distilled White Vinegar

2 Tablespoons Red Wine Vinegar

2 Roasted Red Bell Peppers, diced



Steps:

1. Mix marinade, and allow Flank steak to marinade several hours in the refrigerator, or overnight.


2. To make Chimichurri add water, kosher salt, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and distilled white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.

3. Preheat grill, and grill flank steak to desired doneness. Allow to rest 10 minutes , and slice thin.

4. Serve with steamed white rice, and black beans.