Ingredients

Instructions

1. 1

   Place the flank steak in a shallow dish and cover with milk. Let it soak in the refrigerator for at least 2 hours (or overnight) to tenderize the meat. Remove and pat dry before cooking.

2. 2

   In a small bowl, mix the chopped parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper to create the chimichurri sauce.

3. 3

   Preheat your grill or oven to medium-high heat (around 400°F/200°C).

4. 4

   Season the dried steak lightly with salt and pepper. Grill or sear the steak on one side for about 5-7 minutes until well-browned.

5. 5

   Flip the steak over. Immediately spread a generous layer of the chimichurri sauce over the cooked side.

6. 6

   Layer the provolone cheese slices over the chimichurri, ensuring the meat is mostly covered.

7. 7

   Top the cheese with the sliced roasted red peppers.

8. 8

   Close the grill lid (or transfer to the oven) and cook for another 5-8 minutes until the cheese is bubbly and melted and the steak reaches your desired doneness.

9. 9

   Remove from heat and let the meat rest for 5 minutes before slicing against the grain to serve.