Chimichurri Grilled Flank Steak with Charred Scallions

Ingredients

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

Instructions

1. 1

   Pat the flank steak dry, then rub with 1 tbsp of the olive oil, kosher salt, and freshly cracked black pepper; let it sit at room temperature for 30 minutes to take the chill off.

2. 2

   Preheat a grill to high heat, around 500°F (260°C), until the grates smoke lightly when you hover a hand above them.

3. 3

   While the grill heats, finely chop the parsley, oregano, and garlic, then combine in a bowl with the red pepper flakes, red wine vinegar, and remaining olive oil; season with salt and let the chimichurri macerate for at least 20 minutes.

4. 4

   Toss the scallions with a drizzle of olive oil and a pinch of salt, laying them across the grates alongside the steak.

5. 5

   Grill the flank steak for 4–5 minutes per side for medium-rare, until deep grill marks form and the internal temperature reads 130°F (54°C).

6. 6

   Char the scallions for 2 minutes per side, until they wilt and blister with dark edges.

7. 7

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

8. 8

   Slice the steak thinly against the grain on a sharp diagonal, arrange on a platter with the charred scallions, and spoon the chimichurri generously over the top.