Ingredients
- 1 ½ – 2 pounds flank steak
For the Chimichurri Sauce
- 2 tablespoons fresh garlic peeled
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 1 cup olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
- ½ tablespoon salt plus more to taste
Instructions
For the Chimichurri Sauce:
In a food processor, add the garlic, parsley and cilantro and pulse until finely chopped. Add remaining chimichurri sauce ingredients and pulse until well combined. Set aside.
For the Steak
Marinate the steak: Place steak in a large baking dish or plastic food storage bag and add ⅓ cup chimichurri. Turn to coat. Marinate for at least 30 minutes, preferably 2 hours.
Sear the steak: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steak from chimichurri and scrape off excess marinade. Pat dry and sprinkle with a modest amount of salt.
Pour 2 tablespoons of avocado oil into a cast iron skillet and heat.
When the oil is shimmering, use a pair of long tongs and carefully place steak in skillet. Cook 3-4 minutes on each side, depending on the thickness of the steak.
Remove steak from skillet and let rest on a cutting board for 5 minutes. After resting, cut the steak into ½” slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri.