Grilled Flank Steak with Chimichurri Sauce
If you can't find flank steak, ask for ½" cuts of a bottom round roast. If neither are available, look for a piece of beef that is no more than ¾"" thick and pound it slightly before cooking.
INGREDIENTS | SERVES 4
1½ pounds flank steak, trimmed of excess fat
1 pinch plus 1 teaspoon salt
1 pinch plus ¼ teaspoon ground black pepper
2 teaspoons vegetable oil
2 cups packed parsley leaves
4 garlic cloves, quartered
1 scallion, roughly chopped
¼ cup apple cider vinegar
¼ cup red wine vinegar
½ teaspoon ground paprika
1 large pinch red chili flakes
¼ cup olive oil
Place a grill pan over high heat. Season the steak with a pinch of salt and pepper on both sides. Brush vegetable oil across the surface of the pan once it is heated.
Place the steak in the pan and cook for 4 minutes. Turn it and cook for 4 minutes for medium-rare, 5 minutes for medium, and 6 minutes for medium-well. Place the steak on a cutting board, tent with foil, and let it rest for 5 minutes.
Place the parsley in a food processor or blender and pulse several times. Scrape down the sides and add the garlic, scallion, and vinegars. Pulse a few times. Add in 1 teaspoon salt, ¼ teaspoon pepper, and the rest of the spices and pulse until smooth. While the food processor runs, slowly add the olive oil to create an emulsion.
Cut the steak diagonally against the grain into ½" thick slices. Serve with the sauce.
Chimichurri: Jimmy McCurry's Sauce
Chimichurri is a popular condiment served on grilled meats in Argentina and other Latin American countries. It's believe the sauce was invented by an Irishman named Jimmy McCurry who was traveling with an army in the late 1800s during Argentina's fight for independence. But since his name was hard to pronounce, it became known as chimichurri sauce.