Grilled Flank Steak with Mango Chimichurri

• 2 lb flank steak
• Kosher salt and freshly ground pepper
• 1 ripe mango, pitted, peeled, and diced*
• 1 jalapeño, seeded and minced
• 1 bunch fresh cilantro, chopped
• ½ bunch fresh parsley, chopped
• 1 small shallot, minced
• 2 tbsp freshly squeezed lime juice
• ¼ c vegetable oil

Pat flank steak dry and season liberally with salt and pepper. Preheat grill to medium-high heat and allow meat to sit at room temperature 20 minutes before cooking.

Grill flank steak about 7-10 minutes per side for medium rare, or until internal meat thermometer reaches 135. Remove and let rest 10 minutes before slicing thinly against the grain.

Combine mango and next 6 ingredients. Season with salt and pepper, to taste and serve over sliced flank steak.

*Place fruit on its side on a work surface. The pit will be running horizontally through the center of the fruit. Using a sharp knife, cut off the top of the fruit just above the pit. Turn the mango flat side down and cut off the other side of the fruit. Using a large metal serving spoon, scoop the mango flesh from each portion in one piece. The peeled mango can now be sliced. Pare off the flesh remaining on the pit with a small knife to eat as your reward.