South American Favorite - Flank Steak With Chimichurri Sauce

1 (1 1/2 pound) beef flank steak
4 cloves garlic, minced
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup minced parsley
1 teaspoon crushed red pepper

Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in non-reactive dish. Shake remaining ingredients in tightly covered jar. Pour 1 cup of the sauce over beef. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.

Remove beef from sauce. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium. Cut beef diagonally across the grain into thin slices.

Serve with reserved sauce.