Grilling: Chimichurri-Stuffed Flank Steak

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For the chimichurri sauce:

1 cup packed fresh parsley leaves

5 medium cloves of garlic, peeled

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons water

1/4 cup red onion, finely minced

1 teaspoon salt

1/4 teaspoon red pepper flakes

For the steak:

2 pounds flank steak

Salt and freshly ground black pepper to taste

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