In a large zilch bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours or overnight.

When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter. Add your bell peppers into a medium bowl and mix with 2 Tablespoons olive oil and a sprinkle of salt and pepper.  Set aside.

In another medium mixing bowl combine the cilantro, parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano, lime juice and mix well. Taste and add salt and pepper to taste. Set aside.

Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade. Place the bell peppers and the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F. Grill the bell peppers until they are just soft and slightly charred which shouldn't take much longer than your meat.

Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes. Slice across the grain into thin strips and serve with the grilled peppers, the chimichurri sauce and your favorite fajita fixings.