Grilled Flank Steak Or Grilled Portobello Mushrooms with Chimichurri Sauce

1 bunch scallions

1/2 c fresh chopped Italian parsley

3 T red wine vinegar

1 T water

3 large garlic cloves, minced

1/2 t kosher salt

1/2 t fresh ground black pepper

1/2 t red pepper flakes

1/2 fresh ground pepper

1/4 extra virgin olive oil

1 avocado, diced [optional]

To make the chimichurri sauce, mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk in the oil. When everything's blended, whisk in the parsley.

Preheat a grill or grill pan on high. Season the steak/mushrooms with garlic powder, salt and pepper and place it on the hot grill. For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140°F. Trim the roots from the scallions and add the entire bunch to the grill just after you've flipped the steak. Cook the scallions until they're lightly charred, about 4 to 5 minutes. If cooking steak, let rest 5-10 minutes before slicing so juices redistribute. After resting, slice steak into think strips cutting against the grain. Cutting against the grain will make the meat pieces more tender.