Flank Steak with ChimichurriCIA/Keith Ferris
Chimichurri is a thick herb sauce that in Argentina is typically served with steak.
Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
Ingredients
1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
Preparation
Step 1
Preheat broiler.
Step 2
Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Step 3
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Step 4
Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
