Flank Steak With Chimichurri Sauce

🧂 Ingredients

• 1 tablespoon olive oil
• 2 lbs flank steak

  can also use skirt steak
• 1 teaspoon kosher salt

  to coat steak
• 1 teaspoon ground black pepper

  to coat steak
• ⅓ bunch fresh Italian parsley
• ⅓ bunch fresh cilantro
• ½ red onion

  quartered
• ½ jalapeno

  seeds removed
• 2 limes

  approx. 2-3 tbsp., juiced
• 1 clove garlic

  smashed
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon coriander seeds

  can substitute ground coriander
• ½ cup olive oil

Instructions

• 1 Heat oil in a large skillet [https://amzn.to/38kwEWH?tag=wwwasweetpeac-20] over
  high heat.
• 2 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.
• 3 Remove from heat, set on a cutting board
  [https://www.amazon.com/dp/B004V3BOOI?tag=wwwasweetpeac-20] and cover with tin
  foil for 5 minutes.
• 4 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
  [https://www.amazon.ca/dp/B001AZU51S/ref=as_li_ss_tl?dchild=1&keywords=kitchenaid+stand+mixer&language=en_US&sr=8-17&linkCode=gs2&linkId=5cd015378656d9bb033806bfbf616966&tag=sweetpeachef-20].
• 5 Pulse until the mixture is chopped.
• 6 Add the olive oil and puree until consistency is smooth, about 1 minute.
• 7 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.

Nutrition Info