Being new to this whole smoking addiction I thought I'd vary from the path a little and march to the beat of that different drummer. I'm not sure how many have ever used chimichurri sauce but I have to tell you, it's fantastic in meats for grilling. I got this recipe from the net and thought I'd give it a try. This is what I'm shooting for. http://www.seriouseats.com/recipes/2...-grilling.html And now, on with the show..... For the chimichurri sauce: 1 cup packed fresh parsley leaves 5 medium cloves of garlic, peeled 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 tablespoons water 1/4 cup red onion, finely minced 1 teaspoon salt 1/4 teaspoon red pepper flakes For the steak: 2 pounds flank steak Salt and freshly ground black pepper to taste Fisrst I prepared the sauce per instructions Next, I butterflied my two flank steaks with the grain, wide open, but not completely split. I'd recommend chilling the meat in the freezer for a spell to get it good and firm. A nice sharp fillet knife will do wonders here. With the the steak butterflied & open I spread the sauce liberally onto the meat. I rolled the meat near side to far pulling the roll towards me gently so I didn't squeeze out all the goods whilst I was rolling. After getting the flank rolled up I used some butchers twine to tie it up good. Notice the twine runnin from end to end. I tucked the ends in a bit to hold the goods while resting and grilling. After I finished preparing the rolls and tying them up, on to a platter and into the fridge they went to rest until grilling tonight keeping a little extra sause for basting. One last thing I gotta mention. You'll probably fall prey to finger lickin... Just so long as you do go to lickin the spoon and bowl it'll probably turn out alright.