Flank Steak with Mighties™ Kiwi Chimichurri

1. Chimichurri Sauce: Stir parsley with kiwi, olive oil, red wine vinegar, garlic, salt, thyme and chili flakes until well combined. Refrigerate until ready to use.
2. Grilled Flank Steak: Place the steak in a plastic re-sealable bag; pour half the chimichurri sauce over top. Marinate, in the refrigerator, for at least 6 hours or up to 1 day. Remove the steak from the marinade; pat dry with paper towel.
3. Preheat the grill to high; grease grate well. Season the steak with salt and pepper.
4. Cook, turning once, for 12 to 15 minutes or until well-marked and internal temperature reaches 145°F for medium rare. Let stand for 10 minutes before slicing.
5. Slice thinly and serve with remaining chimichurri sauce.