Flank Steak With Chimichurri Sauce

For the Steak

• 1 1/2 lbs flank steak
• 2 tablespoons olives
• salt and pepper

For the Chimichurri

• 4 tablespoons lemon juice
• 1/4 cup red wine vinegar
• 1/4 cup red wine
• 2 garlic cloves , minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh oregano
• 1/4 teaspoon red pepper flakes
• 1/4 extra-virgin olive oil
• 1/2 cup minced fresh flat-leaf parsley

Directions:

1. Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
2. Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
3. Cut the meat into thin strips and serve topped with the Chimichurri sauce.