Source: dLife

Thin pieces of grilled flank steak topped with green onion and ginger chimichurri sauce.

Servings

0.75 cup fresh chopped green onion
0.33 cup chopped parsley
0.25 g fresh mint
3 tbsp rice vinegar
2 tbsp fresh ginger root , peeled and minced
2 tbsp olive oil
1 tbsp cold water
0.5 tsp salt
0.5 tsp black pepper
2 medium garlic cloves , peeled
1.5 lb flank steak , trimmed
0.5 tsp salt (optional)
0.5 tsp black pepper
1 cooking spray

1 Preheat grill to medium-high.
2 In food processor or blender, purée onions, parsley, mint, vinegar, ginger, olive oil, water, salt, pepper, and garlic until creamy. Set aside.
3 Lightly coat grill rack with cooking spray. Season steak with salt, if desired, and pepper.
4 Place steak on grill rack. Cook 7 minutes per side for medium rare. Remove steak from grill, allow to rest 5 minutes.
5 Cut steak diagonally, against the 'grain,' into thin pieces.
6 Spoon sauce over steak or serve on side.