Grilled Flank Steak with Chimichurri

Ingredients

• Beef flank

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

  24 oz or 680g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  4 tbsp or 15g

• Garlic

  Raw

  6 cloves, minced or 18g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red wine vinegar

  3 tbsp or 45g

• Water

  Plain, clean water

  1 tbsp or 15g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
2. In a small bowl, combine cumin, garlic powder, oregano, freshly ground pepper, and salt. Season both sides of the steak with the spice mixture.
3. For the chimichurri, combine vinegar, salt, olive oil, parsley, minced garlic, water, and crushed red pepper flakes in a bowl. Mix well.
4. Preheat the grill to 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.
5. Transfer steaks to a cutting board and let rest for 5 minutes. Thinly slice steaks across the grain. Transfer to a platter and serve topped with chimichurri sauce.

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