Grilled Flank Steak with Chimichurri

This is a recipe from the May 2009 Men's Health ~ Jim had torn it out and requested it for dinner sometime...it only took me 21 months to cook it!
* We served it with Roasted Asparagus with Balsamic Browned Butter, but just roasting some asparagus and drizzling more chimichurri (the recipe below makes plenty) over it would have been good too.

Yields: 2 servings

Ingredients:
12 oz  flank, skirt, or sirloin steak
1/2 cup  fresh flat-leaf parsley, finely chopped
3 Tbsp  red wine vinegar
2 Tbsp  water
3  garlic cloves, minced
1/2 tsp  salt
1/2 tsp  dried red pepper flakes
1/2 tsp  coarsely ground black pepper
1/4 cup  olive oil
salt and pepper to taste

Preparation:
1.  To make the chimichurri sauce, mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk in the oil. When everything's blended, whisk in the parsley.
2. Preheat the grill. Season the steak with salt and pepper and place on the hot grill. Cook to desired level of doneness.
3. Drizzle steak with chimichurri and serve.