Chimichurri Grilled Flank Steak

Ingredients

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

Instructions

1. 1

   Combine 2 tbsp olive oil, 2 tbsp red wine vinegar, 2 minced garlic cloves, 1 tsp salt, and 1 tsp cracked black pepper in a shallow dish; add the flank steak and marinate at room temperature for 30 minutes.

2. 2

   While the steak marinates, finely chop the parsley and oregano, then whisk with the remaining olive oil, red wine vinegar, minced garlic, shallot, red pepper flakes, and salt to make the chimichurri; let it sit at least 20 minutes to bloom.

3. 3

   Preheat a grill or cast-iron pan to high heat (around 500°F / 260°C) until the surface is smoking lightly.

4. 4

   Pat the steak dry with paper towel to promote a proper sear, then place on the grill and cook undisturbed for 4 minutes until deep grill marks form.

5. 5

   Flip once and grill another 3-4 minutes for medium-rare, until an instant-read thermometer reads 130°F (54°C) at the thickest part.

6. 6

   Transfer to a cutting board and rest, loosely tented, for 8-10 minutes so the juices redistribute.

7. 7

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

8. 8

   Arrange the slices on a warm platter, spoon over the chimichurri generously, and finish with flaky sea salt.