Grilled Marinated Flank Steak With Basil Chimchurri and Cherry Tomatoes

To make the chimchurri, add basil, Italian parsley, garlic, cayanne pepper 1 cup of cherry tomatoes, chopped onions, 2-3 tablespoons red wine vinegar, 1/2 cup of olive oil and a pinch of salt and pepper into a food processor. Process until smooth. Pour contents into a bowl. Remove 1/4 cup of the chimchurri mixture and place it into another dish. Make a marinade by adding the remaining 1/4 cup of olive oil to this new dish and stir. Cover and refrigerate the original chimchurri.

Remove steak from the refrigerator and allow for 15 minutes to come to room temperature. Grill flank steak over medium- high heat for 4 minutes on each side for medium rare. Remove steak from heat and rest for 5 minutes. Slice against the grain and serve with the basil chimchurri sauce and sliced cherry tomatoes.