Marinated Flank Steak with Chimichurri

Ingredients

• Red pepper flakes (1/2 teaspoon)
• Red wine vinegar (3/4 cup)
• Cilantro (1/2 cup, chopped)
• Parsley (1/2 cup, chopped)
• Garlic (4 cloves, minced)
• Olive oil (1/2 cup)
• Salt and pepper (to taste)
• Flank steak (1.5 pounds)
• Soy sauce (1/2 cup)

Instructions

1. Combine soy sauce, 1/2 cup red wine vinegar, 2 minced garlic cloves, salt and pepper in a bowl. Put the flank steak in a ziplock bag and pour the marinade over. Let it marinate for at least 2 hours, or overnight in the fridge.
2. Remove the steak from the marinade and discard the marinade. Season the flank steak with a bit more salt and pepper on both sides.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
4. Add the steak to the skillet and cook for 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from the skillet and let it rest for at least 10 minutes.
5. While the steak is resting, make the chimichurri sauce. Combine the remaining minced garlic, chopped parsley, chopped cilantro, 1/4 cup red wine vinegar, red pepper flakes, and the rest of the olive oil in a bowl. Stir until well combined.
6. Slice the steak against the grain and serve with the chimichurri sauce on top.