Cut of Meat: 5L Flank Steak. - Gets yours HERE
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Rest Time: 10 minutes

Ingredients:

For the Steak:

• 2 pounds flank steak
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup olive oil
• Salt and black pepper, to taste

Instructions:

• In a medium bowl, combine the parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, red pepper flakes, olive oil, salt, and pepper.
• Stir well to combine. Adjust seasoning as needed. Let the sauce sit for 10–15 minutes to allow the flavors to meld.  Pat the flank steak dry with paper towels.
• Drizzle olive oil over both sides and season generously with salt and black pepper.
• For Grilling: Preheat your grill to medium-high heat (around 450°F). Grill the flank steak for 4–5 minutes per side for medium-rare, or longer if desired.
• For Stovetop: Heat a large cast-iron skillet over medium-high heat. Sear the steak for 4–5 minutes per side until browned and cooked to your preferred doneness.
• Transfer the cooked steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes to retain juices.
• Slice the steak against the grain into thin strips.
• Spoon the chimichurri sauce generously over the top. Serve extra sauce on the side for dipping.