Nicaraguan Carne Asada with Chimichurri and Gallo Pinto

Marinate the steak: In a shallow dish, combine the orange juice, 1 minced garlic clove, 1 tablespoon of vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the flank steak, ensuring it's fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Prepare the chimichurri: While the steak marinates, finely chop the fresh parsley and cilantro. In a small bowl, combine the chopped herbs, the remaining 1 minced garlic clove, white vinegar, and 3 tablespoons of vegetable oil. Season with salt and pepper to taste. Set aside.

Cook the Gallo Pinto: Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Add the cooked black beans and cook for 2-3 minutes, stirring occasionally. Add the cooked white rice and mix well. Continue to cook for 5-7 minutes, stirring frequently, until the rice and beans are heated through and slightly toasted. Season with salt and pepper to taste. Keep warm.

Grill the steak: Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, discarding any excess liquid. Grill the steak for 4-6 minutes per side for medium-rare, or until desired doneness is reached. For an oven finish, place the steak on a baking sheet and roast at 400°F/200°C for 8-12 minutes for medium-rare, or until desired doneness.

Rest and serve: Transfer the grilled steak to a cutting board and let it rest for 5 minutes before slicing against the grain into thin strips. Serve the sliced carne asada immediately with generous spoonfuls of chimichurri and a side of the warm Gallo Pinto.