This was so good I actually went back to the grocery store the next day and re-bought all the same ingredients and made it again for my friends!
I strongly advise going out and getting a meat thermometer for this recipe! They're really inexpensive. I got mine on Amazon for $6.99.
- 1 pound flank steak
- 1/2 cup red wine vinegar
- 1 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 large garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 jalapeño pepper, finely chopped (Tip: Cut off the outside of the pepper, throwing out the inside and then rinse with water to remove any seeds before you start chopping!)
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 3/4 cup extra-virgin olive oil
Step 1. In a mixing bowl, combine the vinegar, salt, pepper, garlic, shallot, and jalapeño. Next, mix in the cilantro and parsley. Then using fork, lightly whisk in the oil.
Step 2. Place the flank steak in a dish (metal, glass, ceramic or even a large ziplock bag). Toss about 1/3 to 1/2 of the marinade on the steak (leaving the rest to top the steak with later). Make sure you've covered the top and bottom of the steak before covering with plastic wrap. Let the steak marinade in the refrigerator for about 3 hours (up to overnight). Tip: I suggest putting the remainder of the chimichurri sauce in a mason jar or air-tight container and letting it sit out--putting it in the fridge will make the olive oil congeal!
Step 3. Using a cast iron grill pan (specifically my Lodge Cast Iron Grill Pan--only $20 on Amazon!) and high heat, wait until the grill pan is hot before placing the steak on the grill. Sear on each side for 3 minutes (2 minutes if you're adapting this recipe for a smaller steak).
Step 4. After searing each side, turn off the heat and let the steak continue to cook for approximately 10 minutes (5 minutes on each side). Using your meat thermometer, take the steak off the pan when it hits 130 degrees F for medium rare (140 for medium, 150 for well-done). For a flank steak, I highly recommend medium-rare. Anything else will be quite tough.
Step 5. When the steak reaches the desired temperature, remove it from the pan and let it rest on a cutting board, cover with aluminum foil for about 8-10 minutes before slicing. Tip: Slice the steak at a downward but horizontal angle (45 degree angle to the cutting board). This will help tenderize the steak.
Top with the remaining chimichurri sauce and enjoy!
Side-dish suggestions: roasted carrots, a Corn & Bacon Hash, roasted purple potatoes, or Garlic Smashed Potatoes.