2 cups fresh oregano leaves
1 cup fresh parsley (no stems)
¼ cup red wine vinegar
4 cloves fresh garlic
2 Tbsp crushed red pepper
1½ cups canola oil, more or less for desired consistency
2 lb flank steak
Combine oregano, parsley, vinegar, garlic, and crushed pepper in a food processor. With processor running, slowly add oil. Continue to process until oil is well combined. For a thicker chimichurri, add less oil. Use more oil if you prefer a thinner sauce. Marinate steak in ½ of Chimichurri Sauce overnight in refrigerator. Refrigerate remaining sauce. Remove steak from marinade. Grill over medium-high heat, turning occasionally until cooked to desired doneness (internal temperature should reach 135°F for medium rare – 150°F for medium). Let rest for 3 minutes. Slice across the grain. Serve with remaining Chimichurri sauce. Serves 4.
Recommended wine: In the Dark is a big red wine with hints of cherry, plum, and white pepper. It is made from three different grapes.