For Brine:

2.5lb of flank steak
1 gallon of water
1/2 cup of sugar
1/2 cup of salt
1/3 cup of pepper corns
1/4 cup of whole cloves
1/3 cup of Worcestershire sauce
3t of hot sauce
1/3 cup of apple cider vinegar

Chimichurri and Topping:

1/2 cup of Olive Oil
1/4 cup of chopped garlic
1 1/2 cup of yellow onion, small dice
1 cup of parsley, chopped (fresh)
1/3 cup of fresh cilantro, chopped
1/4 cup of lemon zest
2T balsamic vinegar
2T chopped jalapenos

Spices:
paprika, cayenne, black cracked pepper, dried oregano, dried tarragon, dried basil (1t of each) Salt/pepper t.t 3 red peppers, sliced julienne 2 yellow onions, sliced thin Olive Oil

For Brine: Fill large container up with water. Add sugar and salt and stir until dissolved. Add the rest of the other ingredients. Put meat into solution, cover and put into fridge for 24-48 hours.

For Chimichurri topping: Heat large saute pan with olive oil on medium high heat. Saute garlic and onions for 20-22 minutes on medium heat. Take off heat and cool. Mix the remainder of the ingredients in bowl.

When garlic and onion mixture cools, add to herb mixture. Stir together until incorporated. Put in fridge. Heat another medium saute pan with 3T of olive oil. Add onions and cook until they reach a light golden brown. Stir occasionally. Add red peppers and cook for another 10-12 minutes until soft. Set aside. When meat has thoroughly marinade, take out of brine solution. Heat grill to 375. Cook meat to medium rare/medium consistency. Take off grill, let rest for 5 minutes before slicing. Cut against the grain, into 1/4" thick strips.

Put slices onto plate and add Chimichurri and saute mix on top. Serve with flour tortillas, sour cream and tomatoes.