Ingredients

The following ingredients have 4 Servings
  • 1 pound flank steak
  • ¾ cup fresh parsley leaves
  • 1 garlic clove (finely chopped)
  • 2 tablespoons lemon juice (approx. 1/2 a lemon)
  • 2 teaspoons dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup plus 1 tablespoon olive oil
  • Salt and pepper to taste

Instruction

  • Place the steak in a large shallow dish and pat it dry with a paper towel.
  • Add the parsley, garlic, lemon juice, oregano, red pepper flakes, salt and pepper to a food processor and pulse for about 10-15 seconds on low speed.
  • Then add the ½ cup of olive oil and pulse again until thoroughly combined.
  • Pour 2-3 tablespoons of chimichurri over the raw steak and spread evenly around he top of the steak and allow to marinate at room temperature for 15 minutes.
  • Remove the steak from the marinade and pat it dry with a paper towel.
  • Heat one tablespoon of olive oil in a cast iron skillet over medium-high heat.
  • Carefully add the steak and sear on the first side for 2 minutes.
  • Flip the steak and sear on the other side for an additional 2 minutes for medium rare . (longer if steak is thicker than 1 inch)
  • Remove the steak and place on a plate and cover with aluminum foil.
  • Allow the steak to rest for 5 minutes before slicing.
  • Serve hot topped with chimichurri sauce.