Flank Steak with Chimichurri Sauce

• servings: 4 servings
• total time: 25 minutes

Ingredients

1 cup (60 g) packed fresh parsley

3 tablespoons (8 g) chopped cilantro

1 teaspoon dried oregano

3 cloves garlic, finely minced

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) red wine vinegar

1/4 teaspoon crushed red pepper

1 teaspoon Maldon sea salt

2 pounds (910 g) flank steak

Kosher salt and freshly ground pepper

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) soy sauce

1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings

Vegetable oil or nonstick cooking spray, for greasing

Directions

Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.

Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.

Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.

Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

Nutrition

• Calories: 750
• Total Fat: 58g
• Saturated Fat: 13g
• Cholesterol: 154mg
• Sodium: 798mg
• Total Carbohydrate: 6g
• Dietary Fiber: 2g
• Total Sugars: 2g
• Protein: 50g