Recipe Instructions:
2 lbs flank steak
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Chimichurri Sauce
1 small shallot, cut into wedges
3/4 cup flat-leaf parsley, stems removed
1 tbsp fresh oregano, stems removed
2 garlic cloves
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
In a small food processor pulse the shallot, parsley, oregano, garlic cloves, 1 1/2 teaspoonkosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture. Stir until combined**
Pat the steak dry with paper towels. Season with salt and pepper.
To grill the steak: Preheat grill to medium-high. Place steak on grill and cook to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
To broil the steak in the oven: Preheat broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
Let rest for 5-10 minutes before slicing against the grain.
Serve with chimichurri sauce.
*The sauce will store in refrigerator for up to two weeks.
** Make about 1 cup
