Grilled Steak with Chimichurri

Name: Grilled Steak with Chimichurri
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g Beef flank steak; 2 tsp Kosher salt, divided; 1 cup Flat-leaf parsley, finely chopped; 4 cloves Garlic, finely chopped; 2 tsp Dried oregano; 1 tsp Crushed red pepper flakes; ¼ cup Red wine vinegar; ½ cup Extra virgin olive oil; ½ tsp Ground black pepper

45 minServes 4$63.86

Flank steak is salted and grilled over high heat to medium-rare, rested, and sliced thinly across the grain, then served with chimichurri, an uncooked sauce of chopped parsley, garlic, dried oregano, red pepper flakes, red wine vinegar, and olive oil.

Ingredients

900 gBeef flank steakBuy 1.99 lb
2 tspKosher saltdividedBuy 1 box
1 cupFlat-leaf parsleyfinely choppedBuy 1 bunch
4 clovesGarlicfinely choppedBuy 1 head
2 tspDried oreganoBuy 1 jar
1 tspCrushed red pepper flakesBuy 1 jar
¼ cupRed wine vinegarBuy 1 bottle
½ cupExtra virgin olive oilBuy 1 bottle
½ tspGround black pepperBuy 1 jar

Method

Stir the parsley, garlic, oregano, pepper flakes, vinegar, olive oil, black pepper, and 1/2 tsp of the salt together and let the chimichurri stand at least 20 minutes.
Season the steak with the remaining salt and let it lose its chill while the grill heats.
Grill over high heat for 5 to 6 minutes per side, to 130°F (54°C) for medium-rare.
Rest 10 minutes, slice thinly across the grain, and serve with the chimichurri spooned over.