Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 lbs flank steak (can also use skirt steak)
  • 1 tsp kosher salt (to coat steak)
  • 1 tsp ground black pepper (to coat steak)
  • 1/3 bunch fresh Italian parsley
  • 1/3 bunch fresh cilantro
  • 1/2 red onion (quartered)
  • 1/2 jalapeno (seeds removed)
  • 2 limes (approx. 2-3 tbsp., juiced)
  • 1 clove garlic (smashed)
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp coriander seeds (can substitute ground coriander)
  • 1/2 cup olive oil

Instruction

  • Heat oil in a large skillet over high heat.
  • Generously season the steak with salt and pepper. Once pan and oil are hot, add the steak and cook on high for 3-4 minutes, until well-browned. Then, flip over and cook an additional 3-4 minutes until well-browned.
  • Remove from heat, set on a cutting board and cover with tin foil for 5 minutes.
  • While the meat is cooking/resting, prepare the Chimichurri Sauce. Combine the parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender.
  • Pulse until the mixture is chopped.
  • Add the olive oil and puree until consistency is smooth, about 1 minute.
  • To serve, slice the steak into thin slices across the grain and drizzle with a generous helping of the sauce. You can also use the sauce for dipping.