Flank Steak with Chimichurri Sauce

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  24 oz or 680g

• Avocado oil

  ¼ cup or 55g

• Chili powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Lime juice

  Raw

  1 lime yields or 44g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Parsley

  Raw

  ½ cup or 30g

• Onions

  Sweet, raw

  ½ onion or 166g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  1 tbsp or 9g

• Italian Seasoning

  Shoppers Value

  ½ tsp or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Avocado oil

  ⅓ cup or 73g

• Red wine vinegar

  2 tbsp or 30g

Directions

1. Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
2. Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
3. Preheat a an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
4. Thinly slice steak across the grain and serve with chimichurri sauce on top.
5. PRO Tips: When grilling/searing your steak, you want to watch for a blackened outside and a juicy, barely-pink (but not red) center. As soon as the pink starts to disappear, your steak is ready. The other really important step is to cook the steak quickly at a high temperature. If you cook it too long it will get tough and lose that melt-in-your-mouth quality. Be sure to let the steak rest for about 5 minutes or so on a cutting board (so when you cut it the juices don’t run out everywhere), and then cut across the grain in very thin strips. If you don’t know what it means to cut “across the grain,” it’s easy as can be. Just look at the steak and you will see that it has parallel lines running in one direction – cut across the lines, in the opposite direction. This is called cutting across the grain. It makes a huge difference in how tender your meat will be when you eat it and trust me, you can definitely tell the difference when you’re chewing juicy and super tender steak instead of chewy tough flank steak.
6. (source: https://www.lecremedelacrumb.com/flank-steak-with-chimichurri-sauce/)

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