Flank Steak With Chimichurri & Asparagus

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2 pounds flank steak

3 garlic cloves, minced

Salt and pepper to taste

2 1/2 tablespoons olive oil

1 bunch asparagus,



1 garlic clove, minced

1/2 cup minced sweet onion

1/3 cup minced Italian parsley

1/4 cup minced cilantro

2 teaspoons dried oregano leaves, crumbled

1 tablespoon kosher salt

Freshly ground pepper to taste

1/4 cup red wine vinegar

1/2 cup olive oil

1 to 1 1/2 jalapeno peppers, seeded and minced (or jalapeno to taste)

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