Grilled Flank Steak with Chimichurri

Ingredients

1/2 teaspoon	Coarsely ground Black Pepper
1/2 teaspoon	Dried Red-Pepper Flakes
1 12 ounce	Flank, Skirt, or Sirloin Steak
1/2 cup	Flat-leaf Parsly, finely chopped
3 cloves	Garlic, minced
1/2 cup	Olive Oil
3 tablespoon	Red-wine vinegar
1/2 teaspoon	Salt
1 bunch	Scallions
2 tablespoon	Water

To make the chimichurri sauce, mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk in the oil. When everything's blended, whisk in the parsley.
Preheat a grill or grill pan on high. Season the steak with salt and pepper and place it on the hot grill. For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140 F. Trim the roots from the scallions and add the entire bunch to the grill just after you've flipped the steak. Cook the scallions until they're lightly charred, about 4 to 5 minutes.
Drizzle the steak with the chimichurri, and serve it with the grilled scallions.

Eat with a scoop of pinto beans or black beans and hot corn tortillas.

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