Grilled Pork Flank Steaks with Green Pepper Chimichurri

On the BBQ

Chimichurri preparation

1. Place oven rack in middle position and preheat oven to 180 °C (350 °F).
2. Arrange the two pepper halves on a roasting pan and bake until tender.
3. In a food processor, puree bell pepper, garlic, shallot, herbs, oregano, half the jalapeno pepper, lime juice and zest. Gradually add olive oil and balsamic vinegar until creamy. Season to taste. For a spicier topping, add the remaining half of the jalapeno and cayenne pepper. For a spicier topping, add the remaining half of the jalapeno and cayenne pepper.

Steaks preparation

1. In a bowl, combine herbs and olive oil, add flank steaks and marinate for 12 hours.
2. Preheat barbecue to high.
3. Remove steaks from marinade, place on a rack and allow them to drain for 5 minutes.
4. Place steaks on a very hot grill and mark meat for 2 minutes on each side or according to desired doneness.
5. Brush with Chimichurri and serve.