Bland Farms Premium Sweet Onion Chimichurri with Grilled Flank Steak

Ingredients

Chimichurri:
4 cloves garlic, minced
½ medium Bland Farms Premium Sweet Onion, finely chopped
1 cup fresh parsley, tightly packed
½ cup fresh cilantro, tightly packed
½ cup extra-virgin olive oil
¼ cup red wine vinegar
3 tbsp fresh lemon or lime juice
1 tbsp dried oregano or 2 tbsp fresh
½ tsp crushed red pepper flakes
Salt and black pepper to taste

Marinade:
5 cloves minced garlic
½ cup olive oil
¼ cup brown sugar
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 ½ teaspoons Kosher salt
1 ½ teaspoons black pepper
2-3 sprigs of fresh rosemary, left whole

Steak:
1 Flank steak

Instructions

Make the Chimichurri:
Place all ingredients, except the onions, in a food processor and pulse to combine.
Stir in the finely chopped onions.
The sauce can be used immediately, but for optimal flavor development, cover and allow to sit at room temperature for at least 30 minutes to one hour.

Prepare the Steak & Marinade:
Prepare the Flank steak by cutting ¼”deep across the grain of the steak, 1” apart in an X pattern. This will help tenderize the steak.
Combine the marinade ingredients together in a zip lock bag and add the steak.
Remove all air from the bag so the steak is completely coated.
Marinate in the refrigerator for a minimum of 2 hours, but for best results, plan for 4 to 12 hours or overnight.
Take the steak out of the refrigerator 1 hour before grilling.

Grill & Serve:
Oil the grates to prevent sticking.
Turn the Weber Gas Grill to high heat, at least 450 degrees or greater.
Place the steak on the hot, oiled grates over direct heat.
Cook for approximately 3 to 5 minutes per side. The exact time depends on the thickness of the steak and the heat of your grill.
Use an instant-read meat thermometer to check the internal temperature. Medium rare is ideal for this cut of meat with an internal temperature of 130°F–135°F. Avoid cooking past medium (145°F) to prevent the steak from becoming tough and dry.
Once desired temperature is reached remove the steak to a platter and loosely cover with foil to rest for at least 10 minutes.
Then, use a sharp knife to slice the steak very thinly against the grain at a 45° angle. This shortens the muscle fibers, ensuring a tender bite.
Top with Chimichurri and enjoy.