Ingredients:

  • 1.5 lb flank steak
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 3 tbsp fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Combine the olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a bowl or zip-top bag.
  2. Massage the marinade into the flank steak, ensuring every inch is coated.
  3. Chill the steak in the refrigerator for 2 to 4 hours.
  4. Preheat your grill or skillet to medium-high heat until the surface is shimmering or slightly smoking.
  5. Place the steak on the heat and sear for 5–7 minutes per side until a deep mahogany color develops and the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Remove the steak from the heat and let it rest on a cutting board for 10 minutes.
  7. Identify the grain of the meat and slice thin against the grain.
  8. Prepare the chimichurri sauce by mixing the parsley, cilantro, garlic, extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Spoon over the sliced steak.