Flank Steak

A customer favorite! It has so much flavor and is so easy to cook. Flank is a flap meat and should usually be marinated for maximum tenderness. Make sure when slicing this steak you cut it against the grain for the best results.GRILLED FLANK STEAK WITH CHIMICHURRISeason the steak with salt and pepperLet the steak sit at room temperature for 30 minutes and then pat dry and then season again with salt and pepperHeat a grill to high and cook the meat for 3 to 4 minutes on each sideSlice and serve with chimichurri on topChimichurri1/2 cup red wine vinegar1 teaspoon kosher salt plus more3-4 garlic cloves, thinly sliced or minced1 shallot, finely chopped1 Fresno chile or red jalapeño, finely chopped2 cups minced fresh cilantro1 cup minced fresh flat-leaf parsley1/3 cup finely chopped fresh oregano3/4 cup extra-virgin olive oilCombine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk