I do the fingerfood route on romantic evenings. This has the meat he likes - what we do is slice a baguette and slice the meat really, really thin and eat it that way -
Flank Steak w/Chimichurri Sauce
Modified Chimichurri sauce:
1/4 cup olive oil
2/3 cup white wine vinegar
3 tablespoons sherry
3/4 cup fresh cilantro, chopped
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
6 large cloves garlic, chopped
1 flank steak, 1 1/2 - 1 3/4 lb..
Salt & freshly ground pepper
Method
You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together. Remove about 1/3 of the mixture and reserve for adding at the end.
Add the flank steak and what's left of the mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do (all day is ok too). Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.
Grill the meat directly over the heat. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. (if the piece of meat is over an inch thick you might want to grill it 6-7 minutes on each side) If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.
Remove the steak from the grill, slice it across the grain into thin pieces. Place 1 or 2 slices on a sliced baguette and top it with a little Chimichurri sauce.
