Step 1

Rinse the meat and pat dry.

Step 2

In a large freezer bag add all the marinade ingredients and shake, combining  all together.

Step 3

Add the meat to the bag, zip it, and try to avoid excess air.

Step 4

Put freezer bag into the refrigerator for a couple of hours (up to six) and occasionally shake it up, making sure the marinade is being evenly distributed to the meat.

Step 5

Warm up grill to medium high heat and remove meat from freezer bag.

Step 6

Sprinkle the meat with dry rub on both sides.

Step 7

Grill over direct heat for approximately 4-5 minutes on each side for a medium rare steak, but adjust time based on your desired doneness. Check temperature with a good digital thermometer for your desired temp. We aim for 130-135 degrees internal temperature.

Step 8

Remove from grill and let sit at least 10 minutes to allow juices to settle.

Step 9

Slice across the grain in thin slices and serve over a salad or as a filling for sandwiches.

Step 10

Prepare Chimichurri sauce or use your favorite salad dressing.

Step 11

Slice the romaine into smaller pieces, wash and dry. Easiest to use a salad spinner.

Step 12

Add to a large bowl the romaine, avocado, cherry tomatoes, corn, and onions. Add freshly squeezed lemon juice and Chimichurri. Toss salad.

Step 13

Add the flank steak to the salad for a family style meal, or plate the salad, and then add the flank steak for individual portions.