Flank Steak with Chimichurri Sauce

  • Sea salt and fresh cracked pepper 
  • Garlic powder 
  • Ground cumin 
  • Cayenne pepper 
  • Chili powder 
  • Dried Oregano 
  • 1 1/2 lb flank steak   

I didn't measure seasonings, I simply sprinkled a bit of each on both sides of the steak. Once you season, place on a plate and cover with saran wrap then place in the refrigerator for a few hours. 


Chimichurri Sauce: 

  •  2-3 small cloves of garlic 
  • 1 cup lightly packed cilantro 
  • 1 cup packed Italian flat-leaf parsley 
  • Sea salt and freshly cracked pepper, to taste 
  • 1/4 tsp cumin 
  • 1/2 tsp crushed red pepper 
  • 1/3 cup white wine vinegar 
  • 1/2 cup olive oil 

Place the cilantro, parsley, sea salt, black pepper, cumin, white wine vinegar, and crushed red pepper in a food processor. Pulse ingredients a few times then while it is processing, slowly add the olive oil until the mixture emulsifies, about 1 minute. The sauce should be nice and smooth. Keep the sauce at room temperature until ready to serve. 

Grill, pan-fry, or broil the steak to your desired degree of doneness. Make sure to let the meat "rest" for at least 5 minutes prior to slicing. 

Slice steak against the grain into thin slices. 

Drizzle the chimichurri sauce on top and serve. Enjoy.