Flank Steak with Chimichurri Recipe

Flank Steak with Chimichurri Recipe

  • 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
  1. Preheat broiler.
  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.
  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.
  4. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
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