Chimichurri Grilled Flank Steak

Ingredients

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

Instructions

1. 1

   Pat the flank steak dry with paper towels, rub with 1 tbsp olive oil, and season generously with kosher salt and black pepper; let rest at room temperature for 30 minutes.

2. 2

   Finely chop the parsley, oregano, garlic, and shallot, then transfer to a bowl.

3. 3

   Whisk in the red wine vinegar, extra-virgin olive oil, red pepper flakes, and a pinch of salt to emulsify the chimichurri; set aside for at least 20 minutes so flavours meld.

4. 4

   Preheat the grill to high heat, around 500°F (260°C), until the grates are ripping hot and lightly smoking.

5. 5

   Place the steak on the grill and sear for 4-5 minutes per side, rotating 45° halfway through for crosshatch marks, until a deep crust forms and the internal temperature reads 130°F (54°C) for medium-rare.

6. 6

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

7. 7

   Slice thinly against the grain at a 45° angle to maximize tenderness.

8. 8

   Arrange slices on a platter, spoon over half the chimichurri, and serve the rest on the side.