Grilled Flank Steak with Chimichurri Summer on a Plate

Ingredients

• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) soy sauce
• 2 tablespoons (30 ml) Worcestershire sauce
• 2 tablespoons (30 ml) red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) Dijon mustard
• 1 teaspoon (5 ml) black pepper
• 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for heat)
• 1 (1.5-2 pound / 700g-900g) flank steak
• 1 cup (packed) fresh parsley leaves, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 1/4 cup (60 ml) red wine vinegar
• 1/2 cup (120 ml) olive oil
• 1/2 teaspoon (2.5 ml) red pepper flakes (optional)
• Salt and black pepper to taste