Flank Steak With Chimichurri Sauce

1 1/2 lb. beef flank steak
4 cloves garlic, minced
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup minced parsley
1 tsp. crushed red pepper

Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in
non-reactive dish. Shake remaining ingredients in tightly covered jar.
Pour 1 cup of the sauce over beef. Cover remaining sauce. Cover and
refrigerate beef, turning occasionally, at least 4 hours. Remove beef from
sauce. Grill beef 4 or 5 inches from medium coals, turning and brushing
with sauce once, until desired doneness, 6 to 8 minutes on each side for
medium. Cut beef diagonally across the grain into thin slices. Serve with
reserved sauce. Yields 4 to 5 servings.


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