Flank Steak with Freekeh and Zhoug Sauce - alive magazine

Ingredients

• 2 lbs (1 kg) organic, grass-fed flank steak
• 6 garlic cloves, divided
• 1/3 cup (80 mL) balsamic vinegar
• 1/3 cup + 2 Tbsp (80 mL + 30 mL) extra-virgin olive oil or camelina oil
• 3 Tbsp (45 mL) Dijon mustard
• 1 tsp (5 mL) dried oregano
• 1 1/4 tsp (6 mL) salt, divided
• 1/4 tsp (1 mL) black pepper
• 2 cups (500 mL) freekeh, kamut, or farro
• 1/2 cup (125 mL) sliced almonds, toasted
• 1 cup (250 mL) cilantro, packed
• 1 cup (250 mL) parsley, packed
• 2 jalapeno peppers, seeded and chopped
• 3/4 tsp (4 mL) ground cumin
• Juice of 1 lemon