Argentinean Flank Steak with Chimichurri Sauce



1 clove garlic,

1/2 large bunch parsley, leaves removed from stems

1 Tbsp dried or 2 Tbsp fresh sage, leaves used and stems discarded

2 Tbsp Fresh Lemon Juice,

1/3 Cup Flying Olive Garlic Extra Virgin Olive Oil or a Flying Olive Single Varietal EVOO of choice plus a little for the grill

¼-1 tsp Crushed Red Pepper to your taste (optional)

Salt and Pepper to taste,

1 ½- 2 lbs Flank or Skirt Steak


Grease the grill with a little EVOO on a paper towel.  Turn the grill to high.

Season the steak with salt and pepper, grill on high for 5 to 10 minutes or until it almost reaches your preferred doneness.  Remove from grill, cover with foil and let rest. 

Meanwhile, add the rest of the ingredients to a food processor and chop until it reaches a fairly smooth consistency.

Slice the steak into thin slices, top with the sauce and serve.  Serve the rest of the sauce on the side.

Submitted by Ben L., Pine Bush, NY