In a shallow dish, combine Extra-Virgin Olive Oil (1/3 cup), Apple Cider Vinegar (1/4 cup),Red Fresno Chili Pepper (4), Garlic (4 clove), Scallion (1), Sea Salt (3/4 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Place the Flank Steak (2 pound) in the marinated, turning to coat well on all sides. Cover and refrigerate overnight. Turn the steak every few hours.
When the flank steak is ready to cook, heat a grill to very high heat, around 450 degrees F (230 degrees C). Shake the excess marinade from the steak and place the steak directly on the grill.
Cook for 4 minutes, rotate 45 degrees and cook for another 3 minutes.
Flip and repeat, cooking for 4 minutes, rotating and another 3 minutes.
Remove the flank steak from the grill and cover with foil. Let rest for 15 minutes.
To make the chimichurri, combine the Italian Flat-Leaf Parsley (3/4 cup), Extra-Virgin Olive Oil (8 tablespoon), Garlic (4 clove), Lemon Juice (3 tablespoon), Red Chili Pepper (2), Fresh Oregano (1 tablespoon), Sea Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon) well in a bowl or jar.
Let rest at room temperature for at least 30 minutes. Serve with your favorite grilled meats and vegetables.
Transfer the grilled marinated flank steak to a cutting board. Using a serrated knife, slice the flank steaks in thin strips across the grain. Serve warm with roasted vegetables and chimichurri sauce. Enjoy!