Chimichurri sauce: 1 cup coarsely chopped Italian Parsley 1 small onion, coarsely chopped 1 carrot, coarsely chopped 2 garlic cloves, coarsely chopped 1/4 cup gf chicken broth 2 Tablespoons cider vinegar 1 Tablespoon extra virgin olive oil 1/2 teaspoon oregano, dried Dash of cayenne pepper Salt and freshly ground black pepper to taste
To prepare beef, combine marinade ingredients in a medium bowl; chill and marinate for 30 minutes.
In a food processor, process parsley, onion, carrots and garlic until finely chopped. Add broth, cider vinegar, olive oil, and cayenne pepper and continue to process until thoroughly blended. Adjust seasonings to taste with salt and freshly ground black pepper.
Transfer sauce to a small saucepan and simmer over low heat until ready to serve.
Grill flank steak for 12 minutes, turning halfway through, or until steak is cooked to desired degree of doneness.
Cut steak against grain into 1/4" slices and serve with Chimichurri sauce.