Flank Steak with Chimichurri and Plantains with Attitude

Had help last night with presentation from Andrew, who is 12 years old.  Andrew and I are both foodies.  We've been doing Iron Chef competitions for 3 years now so he's not new to presentation skills!  If he doesn't play professional football, baseball or work for the CIA then he is definately going to the CIA.  No, the other CIA...Culinary Institute of America.  This is the first time I've ever cooked flank steak or made chimichurri.  Really.  Andrew said it is his new "birthday" meal.  I must have done something right because that is a big deal!

Ingredients:
2 lb flank steak
Montreal Steak Seasoning
1/2 c soy salt
1 bunch Italian parsley
1/2 bunch cilantro
2 garlic cloves, peeled and cut in half
juice of 1 lemon
1/4c (or more) red wine vinegar
1/4 c olive oil
1 tsp salt
1/2 tsp red chili flakes

The method:
Prepare chimichurri sauce:  Place parsley, cilatro, garlic, lemon juice, and vinegar in blender.  Blend on high, adding a bit of water to get it going.  Add salt and chili flakes and olive oil; blend to combine.  Taste for seasoning.  Adjust as necessary.  This recipe is very forgiving so feel free to add more of any of the ingredients to your tastes. 
Place flank steak, soy sauce and 1/4 cup of chimichurri in zippered plastic bag.  Distribute marinade over the steak.  Marinade for at least one hour but up to 12 hours is fine.  Take out of Fridge 30 minutes prior to grilling to allow meat to come to room temperature.
Grill over med high until medium rare when tested with meat thermometer.  Cover with foil and allow to rest at least 15 minutes.  Cut thinly against the grain and serve with chimichurri sauce.

Plantains with Attitude (Sauce)

Ingredients:
3-4 green plantains, peeled and cut into 1 inch pieces
vegetable oil for frying
1/4 c garlic chile sauce
1/4 c low sodium soy sauce
1 tbsp dijon mustard
2 tbsp honey

The method:
Add enough vegetable oil to skillet to cover about 1/4 inch.  Heat oil over medium high.  Add plantains (in batches if necessary) and cook each side just until golden.  Remove and drain on paper towels.  Place each plantain on cutting board or plate and squash it with ramekin or glass to flatten.  Once all are flattened sprinke with sea salt and press to adhere.  Re-Fry the plantains until golden brown and crispy.  Serve with attitude (sauce).