Instructions

1. In a food processor or blender, pulse 3 cloves of garlic. Add olive oil, 3 tablespoons vinegar, 1/4 teaspoon cayenne, parsley, basil and oregano. Pulse until well-blended but not puréed. Season to taste with kosher salt and additional garlic, vinegar and cayenne.
2. Place half of the chimichurri sauce in a large resealable plastic bag or shallow dish. Reserve remaining sauce. Marinate flat irons in sauce 2-4 hours, refrigerated.
3. Preheat charcoal or gas grill to medium high heat. Brush off excess chimichurri and place on oiled grill grate. Grill 6-9 minutes on each side (internal temperature of 135˚ for medium rare steak).
4. Remove the steaks from the grill. Let sit 5-10 minutes then slice against the grain with a very sharp knife. Drizzle reserved chimichurri sauce over sliced steak and serve.