For the Chimichurri Sauce:

• 1 cup fresh parsley, coarsely chopped
• 1/2 cup fresh basil, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup minced garlic
• 2 tablespoons Chimichurri Spice 
• 3/4 cup white vinegar
• 1/4 cup sherry vinegar
• 1/4 cup water
• 2 cups vegetable or safflower oil 
• 1/4 cup lime juice

For the Steak:

• 2 - 3 lbs. flank steak
• lime wedges for serving

For the Chimichurri Sauce:

Combine all ingredients in a blender and blend on medium to more finely chop the herbs and break down the garlic. Don't liquefy! You want to finely chop the herbs but still see flecks of green.

Pour the marinade into a glass jar with good seal. It will keep for a month or more in the refrigerator...and just keep getting better. Give it a good shake before using.

For the Steak:

Put the flank steak in a large resealable bag, and add enough of the Chimichurri Sauce to thoroughly coat the steak. Squeeze all of the air out of the bag, and seal. Place bag on a plate and put in the refrigerator. Marinate for at least 2 hours, or overnight.

You can either grill or broil this flank steak. When your coals are hot and ready for cooking, take the flank steak out of the bag, but make sure that it still has some of the Chimichurri Sauce coating it when you put it on the grill. 

Grill or broil it to your desired doneness. When you take it off the grill, allow it to rest for 5 - 10 minutes. 

Slice the steak against the grain and serve on a bed of rice with a drizzle of Chimichurri sauce over the top and more on the side, along with a lime wedge.