- 4
Ingredients
- CHIMICHURRI:
- 1 flank steak - (abt 3 lbs)
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 cups fresh flat-leaf parsley leaves and tender stems - (firmly packed)
- 6 garlic cloves quartered
- 2 tablespoons fresh oregano leaves
- 3/4 cup extra-virgin olive oil
- 1 tablespoon coarse sea salt or kosher salt
- 1 teaspoon freshly-ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 tablespoons white wine vinegar
Preparation
Step 1
Pat the flank steak dry with paper towels and place in a large baking dish. Brush both sides with the olive oil and season both sides generously with salt and pepper. Cover with plastic wrap and refrigerate for 4 hours or up to overnight. Let the steak come to room temperature for about 45 minutes before grilling.
To make the chimichurri, on a cutting board, finely chop the parsley, garlic and oregano (this step can also be done in a food processor). Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper and red pepper flakes. If not using immediately, cover the chimichurri and refrigerate for up to 4 hours until ready to use; let it come to room temperature before serving. Just before serving, stir in the vinegar.
Prepare a hot fire in a grill. Grill the steak, without moving it, for 4 minutes. Turn it over and grill for 4 to 6 minutes more for medium-rare, or until done to your liking.
Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. Cut diagonally across the grain into slices 1/4 inch thick. Divide the slices among warmed individual plates and top each serving with a generous spoonful of the chimichurri. Pass the remaining sauce at the table.
This recipe yields 4 servings.