Flank Steak Salad with Chimichurri . . . a great Refresh and Reboot Meal!

One of the very best meals on the grill we've had this summer.  Right here.  For you.  It's easy. Healthy.  Light.  Quick.  Delicious.  And did I say easy?  My mouth is still watering over this meal.  It also fits perfectly into the Refresh and Reboot Program. I am all about great, delicious foods and recipes!We were "childless" the other night and looking for something to cook outside.  It was a beautiful, warm evening.  While we were eating and enjoying I so wished we had thought to invite folks over to share.  So, I'm sharing with YOU.FLANK STEAK SALAD WITH CHIMICHURRI SAUCEIngredients:1 2 lb (or so) Flank Steak1 bunch flat leaf parsley8 cloves garlic, minced3⁄4 cup extra virgin olive oil1⁄4 cup red wine vinegar1 Juice of one lemon wedge1 tablespoon diced red onion1 teaspoon dried oregano1 teaspoon black pepper1 Bunch Green Leaf Lettuce, washed and torn1 Avocado, sliced1 Tomato, choppedShaved Parmesan CheeseDIRECTIONSPulse parsley in a food processor to chop or you can use a Vitamixer, like I did.Add remaining ingredients and blend.Separate sauce into equal parts.  You will use the first half to marinate your Flank Steak for at least an hour  - but reserve a little for basting as you cook the steak.  You will use the other half of the sauce to dress the steak.When ready, prepare your grill and cook the Flank Steak to your preferred doneness.  Remember, flank steaks are thin and cook quickly. We cooked the flank steak on the Big Green Egg, but it is also good on any type of grill and in the oven.  It's one of my favorite to cook as it is always no fail, lean and easy to use in so many ways.After the steak has cooked as you like it, let it rest for a few minutes to complete the cooking process and allow the juices to form.  Then slice it across the grain.On a plate place the lettuce, sliced avocado, tomatoes, any other veggies you are using, and sprinkle with Parmesan Cheese.  On top of that place sliced flank steak and drizzle with the reserved Chimichurra Sauce.Doesn't this look just beautiful?      This turned out to be a lot of food.  However, it was so good I just couldn't stop until my plate was almost clean.  It was all so fresh, lean and light that I didn't worry a bit.  I think it's the perfect Summer evening dinner - either for two or for a crowd.What's been your favorite dinner lately?  Outdoor or indoor meal?  I hope you give this one a try . . . and let me know!It's also a PERFECT Refresh and Reboot Meal!Happy Summer!