Pan-Seared Flank Steak with Chimichurri Sauce
Chimichurri, an acidic herb-based sauce looks similar to pesto and is originally from Argentina. It is traditionally served on top of meat or fish but I love to dip sliced ciabatta bread in the extra chimichurri sauce. I could easily eat a whole loaf with it.
For the chimichurri sauce:
¼ cup red wine vinegar
1 teaspoon kosher salt
4 cloves garlic, minced
2 tablespoons finely chopped shallots,
1 medium fresno pepper, seeds removed and finely chopped
2 packed cups fresh cilantro
1½ packed cups flat-leaf parsley
½ packed cup fresh oregano
¾ cup extra-virgin olive oil
¼ teaspoon freshly ground black pepper
½ teaspoon granulated sugar (if needed, to adjust acidity)
For the steak:
2 pounds trimmed flank steak
Kosher salt, as needed
Freshly ground black pepper, as needed
For the chimichurri:
Combine the red wine vinegar, salt, garlic, shallots and fresno pepper in a medium bowl and let stand for 10 minutes.
Place the cilantro, parsley and oregano and red wine vinegar mixture in a blender. Pulse at a low speed for about 30 seconds while slowly adding ¼ cup of the olive oil. Stop the blender and stir in the rest of the olive oil and the black pepper. Add the sugar to adjust the acidity if needed.
For the steak:
Season the steak generously with salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes. Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare. Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.
Arrange the sliced grilled steak on a platter and spoon the chimichurri sauce over the top.