Chimichurri Grilled Flank Steak

Ingredients

• 1,5 lb flank steak
• 0,5 cup extra-virgin olive oil
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano leaves, chopped
• 4 cloves garlic cloves, minced
• 3 tbsp red wine vinegar
• 1 tsp red pepper flakes
• 1,5 tsp kosher salt
• 1 tsp black pepper
• 1 unit shallot, finely minced

Instructions

1. 1

   Pat a 1.5 lb (680 g) flank steak dry, then rub with 1 tbsp olive oil, kosher salt, and freshly ground pepper. Let sit at room temperature for 30 minutes.

2. 2

   Meanwhile, prepare the chimichurri: finely chop the parsley, oregano, and garlic. Combine in a bowl with red wine vinegar, red pepper flakes, and a generous pinch of salt.

3. 3

   Slowly whisk in the extra-virgin olive oil until the sauce emulsifies slightly and looks glossy. Set aside at room temperature to let flavours meld for at least 20 minutes.

4. 4

   Heat the grill to high, 500°F (260°C), with the grates well-oiled. You should not be able to hold your hand above the grates for more than 2 seconds.

5. 5

   Place the steak on the hottest zone and sear 4-5 minutes per side for medium-rare, until deep grill marks form and an instant-read thermometer reads 130°F (54°C) in the thickest part.

6. 6

   Transfer to a cutting board and rest loosely tented with foil for 10 minutes to let the juices redistribute.

7. 7

   Slice the steak thinly against the grain at a 45° angle for maximum tenderness.

8. 8

   Arrange on a platter, spoon chimichurri generously over the top, and serve the rest on the side.