Ingredients:

  • 1 large bunch fresh flat-leaf parsley (about 2 cups packed)
  • 2 Tbsp packed fresh oregano leaves
  • 4 large garlic cloves, finely minced
  • 4 Tbsp red wine vinegar
  • 1 tsp dried red pepper flakes
  • 3/4 tsp fine sea salt (for sauce)
  • 1/2 tsp freshly ground black pepper (for sauce)
  • 1/2 cup extra virgin olive oil
  • 5 lbs Flank Steak (or Skirt Steak), trimmed
  • 2 Tbsp neutral oil (e.g., Canola, Grapeseed) for searing
  • 1 tsp coarse salt (for steak)
  • 1/2 tsp freshly ground black pepper (for steak)

Instructions:

  1. Chop the Herbs: Finely chop the parsley and oregano (use a food processor for ease, pulsing carefully to avoid turning it into a paste, or mince by hand for best texture).
  2. Combine Wet and Dry: Place the chopped herbs, minced garlic, red wine vinegar, red pepper flakes, salt, and pepper into a medium bowl. Stir well.
  3. Emulsify: Slowly pour in the olive oil, mixing until fully incorporated. The sauce should be loose and rustic, not creamy.
  4. Rest the Chimichurri: Cover the bowl and allow the chimichurri to rest at room temperature for at least 30 minutes. This is crucial for developing the signature flavor.
  5. Prep the Steak: Remove the flank steak from the fridge. Pat the steak very dry with paper towels (moisture hinders searing). Season aggressively on both sides with the coarse salt and black pepper.
  6. Preheat the Pan: Place a cast iron skillet over high heat. Add the neutral oil. Heat until the oil is shimmering and just beginning to smoke.
  7. Sear: Carefully place the steak in the hot pan. Do not move it for 3–4 minutes to build a magnificent crust.
  8. Flip and Finish: Flip the steak using tongs and cook for another 2–4 minutes, until it reaches the desired internal temperature (e.g., Medium-Rare 130–135°F/54–57°C).
  9. Rest: Transfer the cooked steak immediately to a clean cutting board. Tent loosely with foil and let it rest for a full 10 minutes. This step allows the juices to redistribute.
  10. Slice Against the Grain: Locate the grain (the direction the muscle fibres run). Using a sharp knife, slice the steak thinly against the grain at a slight angle.
  11. Plate and Sauce: Arrange the sliced steak on a platter. Spoon a generous amount of the rested chimichurri over the top. Serve immediately, with the remaining chimichurri on the side.