Back to 4 servings Steak 2 lb flank steak, about 1 inch thick; skirt or sirloin also work 1 tsp kosher salt, plus more to taste 0.5 tsp freshly ground black pepper 2 tbsp olive oil, for searing Chimichurri 1 cup fresh flat-leaf parsley, packed, finely chopped 0.25 cup fresh cilantro, optional, finely chopped 4 cloves garlic, minced 1 tsp dried oregano, or 1 tbsp fresh, finely chopped 0.5 tsp red pepper flakes, adjust to taste 0.333 cup extra-virgin olive oil 0.25 cup red wine vinegar, white wine vinegar or lemon juice also work 0.5 tsp kosher salt
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1 Step 1: Take the steak out of the refrigerator about 30 minutes before cooking so it comes close to room temperature, then pat it very dry.2 Step 2: Make the chimichurri: combine the parsley, cilantro, garlic, oregano, red pepper flakes, olive oil, vinegar and salt in a jar or bowl and stir or shake until combined. Chop by hand rather than blending so the sauce stays chunky and bright. Let it sit at room temperature while the steak cooks.3 Step 3: Season both sides of the steak with the salt and pepper.4 Step 4: Pour the oil into a large cast iron skillet and heat it over medium-high until it shimmers. Add the steak and let it sit undisturbed for 3 to 4 minutes, until the bottom is a deep brown crust. Turn it over and cook the other side 3 to 4 minutes more for medium-rare.5 Step 5: Check the thickest part with an instant-read thermometer: pull the steak at 130°F (54°C) for medium-rare, as it will rise a few degrees while resting.6 Step 6: Transfer the steak to a cutting board, tent loosely with foil and rest for 10 minutes so the juices redistribute.7 Step 7: Slice the steak thinly across the grain and arrange on a platter. Spoon chimichurri over the top and serve the rest on the side.getsaucepan.com/r/8ae6abe0-f682-5dd3-b736-280b9ca1399d
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