Grilled Chimichurri Steak Bites

Ingredients

• 1 small flank steak
• 1 cup fresh flat leaf parsley
• 1 cup fresh cilantro leaves (reserve some for garnish)
• 4 garlic cloves
• 1/8 teaspoon red pepper flakes
• 3 tablespoons white balsamic vinegar
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 small red pepper, for garnish
• 1 small yellow pepper, for garnish
• Reserved Cilantro for garnish

Instructions

1. For the chimichurri sauce: In a food processor or blender, combine parsley, cilantro, garlic, red pepper flakes and vinegar and pulse until combined. Add salt and pepper and stream in the olive oil until it emulsifies. Taste and adjust salt and pepper to your liking.
2. Place half the chimichurri sauce into a covered container and refrigerate. Place the other half of the sauce into the bag with the flank steak, seal the bag and marinate overnight (or at least 2-3 hours).
3. Remove the steak an hour before grilling and bring to room temperature. Preheat grill and cook 7-8 minutes on each side. Remove to platter, cover with foil and let rest for 20 minutes. Slice the steak across the grain into bite size pieces and skewer the slices on toothpicks. (You will most likely have more steak than needed depending on how many appetizers you make. The leftover flank steak makes great sandwiches.)
4. While steak grills, slice the red and yellow peppers into small strips.
5. In small glasses place ½ teaspoon of the reserved chimichurri sauce, steak bites, one slice each of the red and yellow pepper and garnish with the reserved cilantro leaves.