Flank Steak with Lemon Butter and Chimichurri Sauce

Preheat the grill to medium-high heat. Lightly oil the grates.

Combine half of the lemon zest with the softened butter and a few grinds of black pepper.

Place the remaining lemon zest in a food processor or blender with the garlic, parsley, oregano, vinegar, olive oil, and crushed red pepper flakes. Process the chimichurri until smooth. Season to taste with salt and pepper.

Season the flank steak with salt and pepper. Place on the grill and cook for 3-4 minutes per side (for medium-rare) or until desired doneness.

Remove the steaks from the grill and brush generously with the lemon butter. Let the steaks rest for 10 minutes then slice thinly across the grain.

Drizzle the sliced steak with the chimichurri sauce and serve immediately.