Brazilian Flank Steak topped with homemade chimichurri sauce is a summer staple that adds freshness and zing to grilled meats, chicken, and fish.
1 1/2poundsflank steak
fresh ground pepper
1 1/4tspkosher salt
For the Chimichurri Sauce:
2packed tbsp parsley(finely chopped (no stems))
2packed tbsp chopped cilantro
2tbspred onion(finely chopped)
2tbspextra virgin olive oil
2tbspapple cider vinegar
1/8tspfresh black pepper
1/8tspcrushed red pepper flakes(or more to taste)
Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)
Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.
Transfer to platter and top with chimichurri sauce.