Ingredients:

  • 1 cup (30g) fresh flat-leaf parsley, finely chopped
  • 1/2 cup (15g) fresh cilantro, finely chopped
  • 4 cloves (12g) garlic, minced
  • 1/2 cup (118ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 1 tsp (2g) crushed red pepper flakes
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1.5 lbs (680g) flank steak
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) garlic powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) dried oregano
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper

Instructions:

  1. Finely chop the parsley and cilantro by hand to avoid bruising the leaves. In a small bowl, whisk together the chopped herbs, minced garlic, red wine vinegar, olive oil, and spices. Set aside at room temperature to allow the flavors to meld.
  2. Pat the flank steak dry with paper towels. Rub the olive oil, garlic powder, cumin, oregano, salt, and pepper evenly over all sides of the meat. Place the steak in a bag or dish and refrigerate for at least 2 hours (or up to 8 hours) to allow the spices to penetrate the surface.
  3. Preheat your grill to high heat (approx. 450°F / 230°C). Remove the steak from the fridge 20 minutes before grilling to take the chill off.
  4. Place the steak on the grill and sear for 4–6 minutes per side. Use a meat thermometer to pull the steak off the heat when it hits 130°F (54°C) for medium-rare.
  5. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Slice the steak thinly against the grain and serve topped with the prepared chimichurri sauce.