Chimichurri Steak

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  32 oz or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Parsley

  Raw

  ¾ cup or 45g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Red wine vinegar

  ½ cup or 120g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

Directions

1. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, 1 1/2 teaspoonkosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
2. In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture. Stir until combined**
3. Pat the steak dry with paper towels. Season with salt and pepper.
4. To grill the steak: Preheat grill to medium-high. Place steak on grill and cook to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
5. To broil the steak in the oven: Preheat broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
6. Let rest for 5-10 minutes before slicing against the grain.
7. Serve with chimichurri sauce.
8. (source: https://themodernproper.com/chimichurri-steak)