Grilled Flat Iron Steak with Chimichurri Sauce

I made this tonight for a wonderful summer salad with some grilling mixed in.  I found this on Epicurious but changed it a bit to be more Spanish/Mexican.  Watch out for the garlic.  If you don't want a strong after taste of the garlic, reduce it to 1-2 cloves. I also used avocado oil instead of olive oil.  A much lighter touch. Sorry for no picture.  I forgot:))  Serves 6 

ingredients

• 1 large bunch fresh Italian parsley
• 2 tablespoons fresh oregano leaves
• 3 garlic cloves, peeled
• 1/2 cup avocado oil
• 1/4 cup red wine vinegar
• 1 teaspoon chipotle hot pepper sauce
• 1 1 1/2-pound flat iron steak
• 8 ounces mixed baby greens
• 1/4 cup coarsely grated Manchego cheese
• 1 ripe avocado, cored and cut into 1/4 inch dice
• 2-3 grilled, seeded and cored jalapenos, dices
• 1/2 cup halved cherry tomatoes

• preparation

  Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
  Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
  Meanwhile, toss greens, tomatoes, avocado in large bowl with some dressing. Transfer to large platter. Sprinkle Manchego over.
  Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing. Serve with grilled jalapenos.  
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