Ingredients:

  • 1.5 lb (680 g) flank steak or top sirloin
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (6 g) kosher salt
  • 1/2 tsp (3 g) cracked black pepper
  • 1 cup (60 g) fresh flat-leaf parsley, finely chopped
  • 3 cloves (9 g) garlic, minced
  • 2 tbsp (30 ml) fresh oregano, chopped
  • 1/3 cup (80 ml) extra virgin olive oil
  • 2 tbsp (30 ml) red wine vinegar
  • 1/4 tsp (1.5 g) red pepper flakes
  • 1/4 tsp (1.5 g) salt

Instructions:

  1. Finely chop the parsley and oregano by hand with a sharp knife.
  2. In a mixing bowl, combine the chopped parsley and oregano, minced garlic, red wine vinegar, red pepper flakes and 1/4 tsp salt.
  3. Slowly whisk in the 1/3 cup extra virgin olive oil until emulsified. Set aside at room temperature.
  4. Pat the steak completely dry with paper towels.
  5. Rub both sides of the steak with the 2 tbsp olive oil. Season generously with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  6. Preheat the grill to high heat, about 450°F (230°C).
  7. Place the steak on the grates. For a 1-inch thick steak, sear 4–6 minutes per side.
  8. Check the thickest part with an instant-read thermometer. Cook until it reaches 135°F (57°C) for medium; it will rise to about 145°F (63°C), the USDA safe minimum for beef steak, as it rests.
  9. Transfer the steak to a cutting board and rest for 10 minutes.
  10. Slice the beef thinly across the grain.
  11. Spoon the chimichurri sauce generously over the sliced steak and serve.