Flank Steaks with Chimichurri Sauce

Preparation

• • In a glass dish or a sealable plastic bag, coat the flank steaks with 1 1/2 cup (375 ml) chimichurri sauce. Cover the dish or seal the bag and refrigerate for 12 to 24 hours. In a bowl, combine all the ingredients. Refrigerate the remaining sauce until ready to serve.
  • Preheat the grill, setting the burner to high. Oil the grate.
  • Drain the flank steaks and discard the marinade. Rub the meat with salt and pepper. Grill the steaks for about 5 minutes on each side for rare meat, or until the desired doneness. Let rest for 5 minutes.
  • Slice into thin strips against the grain of the meat and drizzle with the remaining chimichurri sauce. If desired, serve with rice and avocado slices drizzled with lime juice.