1 1/2 cups dry sherry
1/2 cup sherry vinegar
1 cup thinly sliced red onion
2 tablespoons minced garlic (about 6 cloves)
1/2 cup, plus 1 tablespoon olive oil
1/4 teaspoon crushed red pepper
1 (1 1/2 to 2-pound) flank steak
2 teaspoons salt
1 teaspoon freshly ground black pepper
Chimichurri sauce, recipe follows, for serving
1 cup extra-virgin olive oil
2/3 cup sherry vinegar
1/8 cup sherry
2 tablespoons freshly squeezed lemon juice
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
3 tablespoons minced garlic (about 9 cloves)
1/2 medium red onion, quartered
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
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