Chimichurri and Flank Steak

Original recipe and photo from: https://www.feastingathome.com/cilantro-chimichurri-sauce-recipe/

My version below. 

ingredients

• 1/4 cup red onion
• 2 garlic cloves
• 1 jalapeño diced, seeds removed 
• 1 cup Cilantro, tiny stems OK
•  1 cup Parsley,  thin stems OK
• 1 tablespoon fresh oregano ( or 1 teaspoon dried)
• 1/4 cup fresh lime juice (1–2limes) or use red wine vinegar(or use half lime and half vinegar)
• 3/4 cup olive oil, add more to the desired consistency
• 1/2 tsp kosher salt
• 1 teaspoon pepper
• ½ tsp paprika
• ½ teaspoon chili flakes, more or to taste
• 1.5lbs flank steak

• instructions

1. Chop vegetables and then place everything in a blender and pulse until all blended together. 
2. 2-8 hours before cooking steak, cut steak in half and place in a dish. Pour half the chimichurri over top to marinate and cover.
3. Grill steak to desired temperature. 
4. Pour rest of chimichurri over steak when cooking is done. 
5. *This also makes a great salad with grilled red peppers, tomato and avocado. Chimichurri is the dressing. 

• Chimichurri Serving Size: 2 tablespoons = 104 calories