Serves
Makes 4 servings
Ingredients
- Steak:
- 2, 12-ounce flank steaks
- Kosher salt and freshly ground black pepper
- Vegetable oil
- Chimichurri sauce:
- 1 cup packed fresh flat-leaf parsley leaves
- ½ cup packed fresh cilantro leaves
- ½ cup extra-virgin olive oil
- 1 tablespoon shallot, coarsely chopped
- 2 garlic cloves, chopped
- ½ teaspoon ground cumin
- 1 tablespoon fresh oregano leaves
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
Procedure
Preheat oven to 400°F and position a rack in the upper third of oven.
Remove steaks from refrigerator and pat dry with paper towels. Rub both sides of steaks with oil, season with salt and pepper. Let steaks stand at room temperature for 30 minutes.
To cook steak: Preheat a large heavy bottom skillet over medium-high heat. When pan is hot, carefully add steaks and sear, about 2 minutes per side. Transfer pan to oven and cook to desired doneness, 6 to 8 minutes for medium-rare (or 125°F on an instant-read thermometer when inserted into thickest part of steak). Transfer steaks to a cutting board and tent loosely with foil.
To prepare chimichurri sauce: To the bowl of a food processor, combine all ingredients. Pulse until herbs are finely chopped, stopping to scrape down sides of bowl as needed. Transfer chimichurri to a medium bowl. Taste and adjust seasoning with salt and pepper.
To serve: Slice steaks crosswise into ½-inch slices; serve with chimichurri sauce.
