This recipe can be made using flat-leaf parsley or cilantro. Do not grill the steak too long or it will be tough. Let it rest for a full 5 minutes before you start slicing to keep the meat nice and juicy. Yellow saffron rice is a great accompaniment to this steak.
1/2 cup flat-leaf parsley leaves OR cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1 garlic clove
2 tablespoons extra virgin olive oil
1 tablespoon water
1-2 lb. flank steak
To make chimichurri sauce, place all ingredients (except the steak, of course!) in the food processor and blend. Salt and pepper both sides of the steak. Grill 6-8 minutes a side for medium rare depending on the thickness of the meat. Let meat stand for 5 minutes before slicing. Serve with chimichurri sauce.