Grilled Chimichurri Flank Steak Salad Chimichurri Vinaigrette * ½ cup finely minced fresh parsley * ½ cup finely minced fresh cilantro * ¼ cup finely minced red pepper * 1–2 tsp dried red chili flakes * 1 Tbsp minced garlic * ½ cup extra-virgin olive oil * 2–4 Tbsp red wine vinegar, to taste * Salt and freshly ground black pepper, to taste Mix everything together and let the chimichurri sit for at least 15–20 minutes so the flavors can come together. Adjust vinegar, salt, and pepper to taste. Grilled Flank Steak For a 4-lb flank steak: * 2 Tbsp kosher salt * 2 tsp black pepper * 2 Tbsp garlic powder * 2 Tbsp onion powder * 2 Tbsp paprika Mix the dry rub together and coat the flank steak heavily and evenly on all sides, pressing the seasoning into the meat. Let it sit for 20–30 minutes before grilling. Heat the grill until very hot. Sear the flank steak over high heat for about 4–6 minutes per side, depending on thickness and desired doneness. For the best results, cook to tempe...