Brazilian Flank Steak with Chimichurri

Steps

1. Make the marinade for the steak: In a large mixing bowl, combine diced yellow onion, fresh cilantro (chopped), and fresh parsley (finely chopped).
2. Add minced thyme, fresh chopped rosemary, and fresh garlic paste to the bowl.
3. Follow with thinly sliced lemon peel, kosher salt, and dried oregano.
4. Pour in extra virgin olive oil. The fat helps infuse flavor and keep the steak juicy.
5. Add fresh squeezed lime juice followed by fresh lemon juice. The acid tenderizes the steak and adds flavor.
6. Finish off the marinade with a splash of water and red wine (Cabernet).
7. Blend the marinade using an immersion blender until all flavors are spread evenly throughout.
8. Place flank steaks in a zip top bag, layering some of the marinade between them to ensure they get a nice coating.
9. Press out any excess air from the bag and toss the steaks to coat.
10. Let the steaks marinate for at least one hour up to eight hours.
11. Make the chimichurri: In a separate bowl, combine fresh chopped parsley and freshly chopped cilantro.
12. Add seed jalapeño (start with one), red pepper flakes, kosher salt, fresh garlic paste, and minced shallot.
13. Finish off the chimichurri with extra virgin olive oil, red wine vinegar, and water.
14. Blend everything together until it reaches a sauce consistency.
15. Preheat your grill for direct high heat. Remove steaks from the fridge to allow them to come to room temperature before searing.
16. Allow the grill to preheat on high for about 10 minutes to ensure the best sear.
17. Place the steaks on the grates and cook for about two minutes until nice grill marks appear.
18. Give the steaks a turn after two minutes so they have a crosshatch pattern.
19. Close the lid and let it cook for a couple of minutes, then flip to the second side.
20. Cook for another two minutes on the second side to create a beautiful crosshatch pattern.
21. Remove the steaks from the grill and let them rest for about five minutes before slicing.
22. Slice the steak across the grain for the most tender slices.