Ingredients :
- 1 bunch fresh parsley stems removed
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 4 cloves garlic peeled
- 3 tablespoons white vinegar or more to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red chili flakes or 1 red chili, stemmed and seeded
- 1/2 cup olive oil
- For the steak:
- 2 pounds flank steak trimmed and slice lengthwise into 4 equal pieces
- 1/4 cup minced fresh cilantro
- 1/4 cup lime juice
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
Directions :
- In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times.
- Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds. Season to taste with salt and pepper (I like ¼ teaspoon salt and ½ teaspoon pepper). Set aside so the flavors can blend while preparing the steak.
- To make the steak:
- In a large zipper-top bag, add steak, cilantro, and lime juice. Zip bag closed and massage steak to combine marinade. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 1 day (see note 2).
- Pat steaks dry and season each side with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
- Allow steak to rest for 5 minutes. Slice steak against the grain and serve with chimichurri sauce.
