Pat the flank steak dry with paper towels and place in a baking dish. Season both sides generously with salt and pepper. Put a layer of sliced onions and smashed garlic on the flank steak. Pour the beer and soy sauce over the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight in the fridge. Make sure the meat is room temperature before you cook it. You can opt to just do a dry rub on you flank steak which is what I normally do. You get a lot of flavor especially with a Cajun rub or something with a spicy flavor. With this recipe, I was trying something different inspired by Marcella from Mexican Made Easy (if you haven’t seen this show, watch it!!).

To make the chimichurri, use a small chopper or food processor. Add the parsley, cilantro, garlic, olive oil, vinegar, salt and pepper. Pulse it lightly as you don’t want the mixture to heat up too much.

Chop up slices of one onion and one bell pepper, saute with extra virgin olive oil and s&p.

Prepare a grill, grill pan or heat up your broiler. I had to use a broiler because my grill pan wasn’t large enough. Cook the steak, without moving it, for about 5 minutes on each side, depending how thick your meat is. You want the outside nice and brown but the inside red to pink.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. Cut diagonally across the grain into slices 1/4 inch thick. This can be tricky but will come with practice.

Heat up your tortilla, place a few strips of beef, peppers & onions, and top with chimichurri. Enjoy!