Ingredients:

• 3 tbsp lime juice
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 tsp ground cumin
• 1/4 tsp pepper
• 1-1/2 lb beef flank marinating steak
• Sea salt or salt
• Chimichurri Verde and/or Chimichurri Rojo

Preparation:
In glass bowl, combine lime juice, oil, garlic, cumin and pepper. Add steak, turning to coat. Cover and refrigerate for 4 hours.

Sprinkle steak with salt to taste. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, 8 to 10 minutes.

Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain. Serve with Chimichurri Verde and/or Chimichurri Rojo.

Servings: 6