Recipe - Grilled Flank Steak W Tomato Ginger Vinagrette

2 pound Flank steak

SAUCE
4 Jalapeno peppers, remove
stems and seeds, chop fine
One half cup Chopped onion
4 Cloves garlic, minced
One fourth cup Chopped fresh parsley
1 teaspoon Oregano
1 teaspoon Fresh ground black pepper
One half cup Olive oil
One fourth cup Red wine vinegar
2 tablespoon Lemon juice
One fourth cup Water

Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce,
reserving some of the sauce to serve with the meal. Place the meat and
marinade in a ceramic or glass pan and marinate overnight in the
refrigerator. Remove the meat and extra sauce from the refigerator and
allow to sit at room temperature before grilling.
Grill the meat over charcoal or under a broiler until mediumrare. Carve
the steak immediately accross the grain into strips about 1/4" thick and
serve with extra sauce. If the meat is allowed to sit before carving, it
will toughen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini