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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Venere Black Rice, a Different Choice for Your Starch

"Venere is a black rice that originated in china and is grown in the Po valley of Italy. It is pleasantly aromatic whole grain rice, cooks in just 18 minutes and releases a distinctive aroma similar to sandalwood and freshly baked bread. Rich in fiber and phosphorous and is ideal for a varied and balanced diet. If boiled and seasoned with oil or butter it is an excellent supplement to meat or fish. It is also delicious if cooked in salt water then transferred to a frying pan with oil, garlic and seasoning with a sprinkle of parsley. The black appearance adds to a unique presentation with many other foods."  So says the internet on "black" rice.  I came across this dish at Pescatori's in London.  They served a grilled Mediterranean Sea Bass over "Venere" rice with braised leeks.  It was outstanding.  So, I went to my favorite online site, Amazon.com, and ordered 3 boxes for $21.37.  I'm a prime member and so I got free shipping.  I loved this rice because it has such a nutty flavor and can easily be cooked "al dente", to the bite.  It is best served with either fish or chicken.  Blogger's note: I subsequently have found black rice at Kroger and Costco.  They're a short grained rice rather than the long grain from the Po Valley.  If you don't want to order three boxes, you can buy from either store and see if it's to your taste. I've tried them and they are too creamy for me.  I like the nuttiness and al dente of the Italian rice.  I used this as a side for a cooking demonstration where I cooked three different types of fish, catfish, salmon and red snapper.  Outstanding with each one.