1. for the flank steak, start with the marinade: combine wine, worchestershire, garlic, spices, herbs and lemon zest in a bowl and whisk or stir till combined. pour over flank steak, cover, and refrigerate for at least 1 hour (the wine helps to tenderize and marinate the meat faster, but for a fuller flavor, feel free to marinade for up to 4 hours).
2. when ready to grill, prepare your grill for high heat (500 degrees or so) and shake off any excess herbs from the steak. you can leave the wet marinade on as it will help prevent the meat from sticking to the grill while still getting a nice char with the high heat. #bestofbothworlds. grill each side for 3 minutes, then remove and let the steak rest (with butter, obviously) for another 5-6 minutes.

for the blackberry chimichurri

1. you can easily make this a day ahead–it only improves the flavor! in a food processor, combine the herbs, garlic and shallot until chopped finely. add the mixture to a bowl with the halved or quartered blackberries and stir in the oil, vinegar and chili flake. best part: taste it. then add salt and pepper to your liking.