STEP 1: MAKE THE CHIMICHURRI SAUCE

Start by preparing the chimichurri sauce. In a medium bowl, combine the chopped parsley, oregano, garlic, red wine vinegar, Dijon mustard, red pepper flakes, olive oil, and a pinch of salt and pepper. Stir everything together until the sauce is well mixed. The vibrant green color and fresh aroma of the sauce will immediately get your taste buds excited.

Set aside a portion of the chimichurri for drizzling on top of the cooked steak. You can store the leftover sauce in the refrigerator for up to a week or use it as a marinade for other meats.

STEP 2: PREPARE THE FLANK STEAK

While the chimichurri sauce is coming together, prep your flank steak. Pat the steak dry with paper towels to remove any excess moisture. This will help it sear better when it hits the grill or pan.

Rub both sides of the steak with olive oil, and season generously with salt and pepper. Don’t be shy with the seasoning—it enhances the flavor of the meat and helps create a delicious crust when seared.

STEP 3: GRILL OR SEAR THE STEAK

There are two great methods for cooking flank steak: grilling or pan-searing. Both methods work beautifully for this recipe, so choose based on your preference or what equipment you have available.

Grilling: Preheat your grill to medium-high heat. Once the grill is hot, place the flank steak on the grill and cook for 4-5 minutes per side for medium-rare. Flank steak is best served medium-rare to medium, so be mindful not to overcook it. Use tongs to flip the steak, ensuring you get an even sear on both sides. Once done, remove the steak from the grill and let it rest for 5-10 minutes. This helps redistribute the juices and ensures a juicy steak.

Pan-Seared: If you prefer to cook indoors, heat a large cast-iron skillet over medium-high heat. Add a drizzle of olive oil to the pan and let it heat until shimmering. Place the steak in the pan and sear for 4-5 minutes per side, depending on your desired level of doneness. Be sure to get a nice, golden-brown crust on each side. Once the steak is done, remove it from the pan and let it rest for 5-10 minutes.

STEP 4: SLICE THE STEAK

Once the steak has rested, it’s time to slice it. Flank steak has long muscle fibers, so it’s crucial to slice against the grain to ensure the meat is tender. Hold the steak steady with tongs or a fork, and use a sharp knife to slice the steak into thin strips, cutting perpendicular to the grain.

STEP 5: SERVE WITH CHIMICHURRI

Arrange the sliced flank steak on a serving platter and drizzle with the chimichurri sauce. You can also serve the sauce on the side for guests to add as they like. Garnish with extra fresh herbs, such as cilantro or parsley, for an added touch of color and flavor.