Ingredients:

  • 1.5 lb (680g) flank steak
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 cup (30g) fresh Italian parsley, finely chopped
  • 1/4 cup (5g) fresh cilantro, finely chopped
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 tsp (1g) red pepper flakes
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a large bowl or sealable bag, whisk together the olive oil, garlic powder, cumin, salt, and pepper.
  2. Add the flank steak to the marinade, ensuring all sides are thoroughly coated.
  3. Seal and refrigerate the steak for 2 to 8 hours to allow the flavors to penetrate the meat.
  4. Preheat your grill to high heat (approximately 450°F / 230°C).
  5. Remove the steak from the refrigerator 20 minutes before grilling to bring it closer to room temperature.
  6. Place the steak on the grill and sear for 5–7 minutes per side.
  7. Use a meat thermometer to remove the steak from the heat when the internal temperature reaches 130°F (54°C) for medium-rare.
  8. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
  9. While the meat rests, whisk together the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt in a small bowl.
  10. Slice the steak thinly against the grain at a slight diagonal.
  11. Spoon the chimichurri sauce generously over the sliced beef and serve.