Flank Steak with Fresh Chimichurri

Serving Size: 4

• 1.5 lbs flank steak (room temperature)

• 1 tbsp avocado oil or high-heat oil

• 1 tsp coarse sea salt

• ½ tsp cracked black pepper

• Chimichurri Sauce:

  • 1 cup fresh Italian parsley, finely chopped

  • 3 cloves garlic, minced

  • 2 tbsp fresh oregano, chopped (or 1 tsp dried)

  • ½ cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • ½ tsp red chili flakes (adjust for heat)

  • ½ tsp sea salt

1. In a small bowl, combine the chopped parsley, garlic, oregano, olive oil, red wine vinegar, chili flakes, and salt. Stir well and let it sit for at least 20 minutes to allow the flavors to meld.

2. Pat the flank steak completely dry with paper towels. Rub both sides with avocado oil and season generously with coarse salt and black pepper.

3. Heat a cast-iron skillet or grill to high heat. Once the pan is smoking slightly, lay the steak down.

4. Sear for 4–5 minutes per side for medium-rare (internal temperature of 135°F). Flank steak is lean, so be careful not to overcook it, or it will become tough.

5. Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute so they don’t run out when you cut it.

6. Identify the grain of the meat (the long muscle fibers). Use a sharp knife to slice the steak thinly against the grain at a slight diagonal.

7. Arrange the slices on a platter and spoon the chimichurri generously over the center.