Flatiron Steak With Chimichurri Sauce

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3/4 cup(s) chopped fresh parsley leaves

2 tablespoon(s) olive oil

2 tablespoon(s) red wine vinegar

2 tablespoon(s) water

1 clove(s) garlic, finely chopped

1/2 teaspoon(s) dried oregano

1/2 teaspoon(s) crushed red pepper

----- Salt

1 piece(s) (1 1/4 pounds) flatiron (or blade) steak, well trimmed

----- Nonstick olive oil cooking spray

2 medium (4 to 6 ounces each) red peppers, cut into quarters

1 head(s) (4 cups) romaine lettuce, thinly sliced

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