Flank Steak with Chimichurri

I’ve never made chimichurri before, and now I’m beating myself up for not making it sooner! It’s so easy and so incredibly flavorful. I love the flavor of fresh herbs, and chimichurri is basically just fresh herbs blended in a food processor. This chimichurri was made with cilantro and parsley, and I think it’s a great combination. It has a little bite to it, but then gives way to fresh, bold and wonderful flavors.

The food processor makes this a breeze to put together. It took me longer to wash and dry the herbs than it did to make the chimichurri. The steak was flavorful and tender, and the chimichurri really took it to the next level. We will definitely be making this again soon!

Flank Steak with Chimichurri
Ingredients:
1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

Directions:
-Preheat broiler.
-Pat steak dry.
-Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak.
-Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. (We grilled ours in a grill pan to medium.)
-Transfer to a cutting board and let stand 5 minutes.
-Meanwhile, with motor running, add garlic to a food processor and finely chop.
-Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
-Holding a knife at a 45-degree angle, thinly slice steak.
-Serve with chimichurri sauce.

Source: Epicurious