Sundays at home are usually our downtime. Although, on some occasions there will be a pile of laundry to do, or some vacuuming to be had. Otherwise, it’s all about leisure cooking for me, football games for hubby, and extra computer time for the teen.

Fall backwards always throw me off, thus, after that much needed first sip of java I was pretty much up and at ‘em this morning.

Today’s recipe is one of my favorites, hands down–Grilled Flank Steak with Chimichurri Sauce. The flavorful bold taste of chimichurri sauce doubling up as a marinade makes for a humbling delicious meal.

Ingredients:

1 flank steak, about 3 lb.

2 Tbs. extra-virgin olive oil

Salt and freshly ground black pepper, to taste

For the chimichurri:

1 1/2 cups firmly packed fresh flat-leaf parsley leaves and tender stems

1 cup minced fresh cilantro

6 garlic cloves, quartered

2 Tbs. fresh oregano leaves

3/4 cup extra-virgin olive oil

Coarse sea salt or kosher salt and freshly ground pepper, to taste

1/4 tsp. red pepper flakes

3 Tbs. red or white wine vinegar

Directions:

1. Place the flank steak in a large baking dish. Brush both sides with the olive oil and season both sides generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Let the steak come to room temperature for about 45 minutes before grilling.
2. To make the chimichurri, on a cutting board, finely chop the parsley, cilantro, garlic and oregano (this step can also be done in a food processor). Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper and red pepper flakes. If not using immediately, cover the chimichurri and refrigerate for up to 4 hours until ready to use; let it come to room temperature before serving. Just before serving, stir in the vinegar.
3. Prepare a hot fire in a grill. Grill the steak, without moving it, for 4 minutes. Turn it over and grill for 4 to 6 minutes more for medium-rare, or until done to your liking.
4. Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. Cut diagonally across the grain into slices 1/4 inch thick. Divide the slices among warmed individual plates and top each serving with a generous spoonful of the chimichurri. Pass the remaining sauce at the table. Serves 4.

Adapted from Williams-Sonoma Collection Series, Sauce, by Brigit L. Binns (Simon & Schuster, 2004).