Steak with Chimichurri

Food

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Steak with chimichurri sauce

Ingredients

For steak:

• 2 pounds skirt or flat iron steak
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1 ¼ cup Chimichurri Sauce

For Chimichurri sauce:

• 1 small shallot, cut into wedges
• ¾ cup fresh flat-leaf parsley leaves
• 2 garlic cloves
• 1 tablespoon fresh oregano leaves
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• ¾ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• ½ teaspoon red pepper flakes

A few notes on making this: 

• A food processor makes easy work of the chimichurri sauce. 
• Make sure your steak(s) come up close to room temperature before cooking them
• Chimichurri is great on fish and chicken as well as steak. 

Directions:

• Remove steak from refrigerator while you make chimichurri. 

Make chimichurri sauce:

• Add the shallot, parsley, garlic, oregano, salt, and pepper to a food processor. 
• Pulse until well combined, but not totally smooth.
• Transfer the mixture to a small bowl and add the oil, vinegar, and red pepper flakes. 
• Stir to combine. 
• Store refrigerated in an airtight container for up to 2 weeks.

Make steak

• Preheat grill or grill pan on high. 
• Pat the steak dry with paper towels and season the all over with the salt and pepper.
• Place the steak on the grill or grill pan and cook without moving it, until slightly charred, 4 to 5 minutes. 
• Turn the over and continue to cook 3 to 7 minutes for intended doneness: 135°F for medium rare, or 140°F for medium. 
• Transfer to a cutting board and tent loosely with foil. 
• Let rest 5-10 minutes before slicing against the grain.
• Serve warm with chimichurri sauce.