Chimichurri Grilled Flank Steak with Charred Scallions

Whisk together red wine vinegar, minced garlic, chopped shallot, red pepper flakes, and 1 tsp salt in a bowl, then let sit 10 minutes to mellow the raw bite.

Stir in finely chopped parsley, oregano, and extra-virgin olive oil until the chimichurri is loose and vibrantly green; reserve half for serving.

Season the flank steak generously with kosher salt and cracked black pepper, then coat with 3 tbsp of the chimichurri and marinate at room temperature for 30 minutes.

Preheat your grill to high, around 500°F (260°C), and clean the grates well until they smoke when brushed with oil.

Toss the scallions with a drizzle of olive oil and a pinch of salt, then set them aside for the last minute of cooking.

Lay the steak on the hottest part of the grill and sear for 4 minutes, undisturbed, until deep grill marks form and the meat releases naturally.

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

Add the scallions during the final minute and char until blistered and softened.

Rest the steak on a cutting board for 8 minutes to let juices redistribute, then slice thinly across the grain on a sharp bias.

Fan the slices on a platter, scatter the charred scallions on top, and spoon the reserved chimichurri generously over everything.