Grilled Flank Steak with Chimichurri

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, chopped
• 3 cloves garlic, minced
• 1/3 cup olive oil (for chimichurri)
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

Instructions

1. 1Pat the flank steak dry, rub with 2 tablespoons olive oil, and season generously with salt and pepper.
2. 2Let the steak sit at room temperature for 20 minutes while you preheat the grill or a grill pan to high heat.
3. 3For the chimichurri, combine the parsley, oregano, garlic, 1/3 cup olive oil, vinegar, red pepper flakes, and a pinch of salt in a bowl and stir well.
4. 4Grill the steak for 4-5 minutes per side for medium-rare, until it reaches an internal temperature of about 130°F.
5. 5Transfer to a cutting board and rest for 5-8 minutes.
6. 6Slice thinly against the grain and serve topped generously with the chimichurri.

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