In a bowl, combine all the ingredients. Set aside 1 cup
and keep in the refrigerator until ready to serve.
In a glass dish or a sealable plastic bag, coat the flank steaks with the remaining chimichurri sauce. Cover the dish or seal the bag and refrigerate for 12 to 24 hours.
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 reserved sauce. If desired, serve with rice
and avocado slices
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.