Makes 4 servings. Difficulty
1/4 cup Italian parsley, chopped 2 Tablespoons basil, chopped 2 Tablespoons oregano, chopped 3 Tablespoons red wine vinegar 4 large garlic cloves, minced 1/4 teaspoon hot red pepper flakes 1 teaspoon paprika 1/2 cup extra virgin olive oil
1 3/4lb. Flank steak Salt and freshly ground black pepper 2 Tablespoons balsamic vinegar 2 Tablespoons extra virgin olive oil
Place the parsley, basil, oregano, red wine, garlic cloves, red pepper flakes and paprika in a food processor and process until smooth. Season with salt and freshly ground black pepper. Transfer the mixture to a bowl and cover with olive oil. Let stand for at least 30 minutes or refrigerated overnight - bring to room temperature before serving.
Season a flank steak with salt and freshly ground black pepper. Place the flank steak in a shallow baking dish and drizzle with olive oil and balsamic vinegar. Turn to evenly distribute marinade. Cover and let marinate for about 4 hours (or overnight).
Prepare a grill.
Grill flank steak, turning once, for 20 minutes, or until done. Remove from grill, cover and allow to rest for 5 minutes before slicing. To serve, cut in slices against the grain and serve with Chimmichurri sauce.