In The Art of War, Sun Tzu wrote: It is said that if you know your enemies and know yourself, you will not be imperiled in a hundred battles.
While fighting horror movie monsters isn't quite the same, Scott Hutcheson thinks the same rule applies.
Flank Steak with Chimichurri
6 garlic cloves, peeled
About 2 cup loosely-packed fresh flat-leaf parsley
About 2 cup loosely-packed fresh cilantro
About 1/4 cup fresh oregano leaves
½ peeled and quartered yellow onion
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly packed black pepper
1 flank steak (about 1-1/2 pounds)
More kosher salt and black pepper to taste
In a food processor add the parsley, cilantro, oregano, onion, vinegar, oil, salt and pepper and pulse until everything is well chopped. Pour half of the chimichurri into a Ziplock bag and add the flank steak. Zip and refrigerate for about two hours. Place the remaining chimichurri in a covered container and refrigerate.
Preheat an outdoor charcoal grill to high. Remove the steak from the marinade, wiping off any excess. Discard the marinade. Season both sides with a generous amount of salt and pepper. Cook on the hottest part of the grill for about 5 minutes per side, until well charred. Allow the steak to rest for about five minutes prior to slicing (against the grain). Spoon refrigerated chimichurri over the meat and serve. Serve with the remaining sauce at the table.