Grilled Steak with Chimichurri

Name: Grilled Steak with Chimichurri
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 1 1/2 to 2 lb flank or skirt steak; 1 1/2 tsp salt and 1 tsp pepper; Chimichurri: 1 cup parsley, finely chopped; 3 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 3 tbsp red wine vinegar; 1/2 cup olive oil; salt

A well-seasoned flank or skirt steak grilled hot and fast, sliced thin and spooned with a bright parsley-garlic sauce.

Prep15 min

Cook12 min

Total27 min

Serves4

What you'll need

Instant-read thermometerFor knowing when meat is done

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8-inch chef's knifeFor all the chopping

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Steps

Stir the chimichurri ingredients together and let it sit at least 15 minutes.

Season the steak and let it sit 20 minutes while you heat the grill to high.

Grill 4 to 5 minutes per side, until 130°F inside for medium-rare.

Rest 10 minutes. Slice thinly against the grain.

Spoon chimichurri over the slices and serve the rest on the side.

TipSlicing against the grain is what keeps flank steak tender.