Flank Steak: Chimichurri Style

Ingredients:

For the steak:

• 1.5 to 2 pounds flank steak
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped (optional)
• 4 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 cup olive oil
• Salt and freshly ground black pepper, to taste

1. Prepare the chimichurri sauce:
   In a bowl, combine the parsley, cilantro (if using), minced garlic, red wine vinegar, crushed red pepper flakes, and cumin. Slowly whisk in the olive oil until well combined. Season with salt and pepper to taste. Set aside to let the flavors meld while you prepare the steak.
2. Prepare the steak:
   Take the flank steak out of the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat dry and season both sides generously with salt and pepper.
3. Heat the grill or skillet:
   Preheat a grill or cast-iron skillet over high heat until very hot.
4. Cook the steak:
   Brush the steak with olive oil. Place it on the grill or skillet and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Avoid overcooking to keep the meat tender.
5. Rest the steak:
   Remove the steak and let it rest for 10 minutes, loosely covered with foil.
6. Slice and serve:
   Slice the steak thinly against the grain. Serve drizzled generously with chimichurri sauce.

• Flank steak is lean and flavorful but can be tough if overcooked; resting and slicing against the grain are key.
• Chimichurri can be made ahead and stored in the fridge for up to 3 days.
• This pairs beautifully with grilled vegetables or a fresh salad.