Grilled flank steak with chimichurri

Mmmm, we loved this dish the night before last. It is another Men's Health magazine recipe. We put the sliced steak and green onions on the tortilla, but you wouldn't have to.



Ingredients:
12 oz. flank, skirt, or sirloin steak (we used sirloin)
1/2 c. finely chopped fresh flat-leaf parsley (I couldn't find fresh at the store, so we used a tablespoon or two of dried parsley)
1 bunch scallions
3 Tbsp. red-wine vinegar
2 Tbsp. water
3 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dried red pepper flakes
1/2 tsp. coarsley ground black pepper
1/4 c. olive oil
salt and pepper to taste

4 white corn tortillas
1 can pinto beans
garlic salt and pepper to taste

Directions:
1. 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. (Note: Let the chimichurri marinate itself at room temperature while you prepare the rest of the meal. I transferred the chimichurri to an old salad dressing bottle so I could shake it to mix the oil and water before serving.)

2. Preheat a grill or grill pan on high. Season the steak with salt and pepper and place it on the hot grill (I also added a little worcestershire sauce to the steak). For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140 degrees 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.

3. Drizzle the steak with the chimichurri, and serve it with the grilled scallions. (Note: If you choose to eat yours in a tortilla, you may wish to slice the scallions first. In retrospect, this would prevent a mouthful of green onion.) Serves two.

Side dishes:
1. Heat the oven to warm (170 degrees F). Lay tortillas on baking sheet and heat in oven for about 5 minutes.

2. Drain and rinse pinto beans. While steak is cooking, heat beans in saucepan with garlic salt and pepper to taste. A smidge of olive oil and water keeps the beans from drying out before the rest of the meal is done.

Mmmm, yummy. Enjoy!