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Grilled Flat Iron with Chimichurri

4 Flat iron steaks

1/4 cup Dried wild mushrooms
1 Garlic clove, sliced
1 cup Red Wine
Salt and pepper to taste

1/4 cup Fresh Parsley, chopped
2 tbsp. Fresh Oregano, chopped
1/4 cup Olive oil
2 tbsp. Red wine Vinegar
2 tsp. Garlic, minced
1/2 tsp. Crushed red pepper
Salt and pepper to taste
Directions: 1. Combine all ingredients for the marinade and place in a gallon zip top bag, place steaks in, and remove all air, seal and store overnight in the fridge.
2. For the chimichurri, combine all ingredients and season to taste with salt and pepper.
3. Pull steak out of marinade, season generously with salt and pepper, and grill to desired doneness. Let steak rest and then slice and serve with the chimichurri on top.
Servings: 4
Source: Chef Graham

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