Grilled Flank Steak with Chimichurri

Ingredients

• 1½ lb Flank Steak
• 1 cup parsley leaves, finely chopped
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar
• ½ cup olive oil
• 1 tsp dried oregano
• ½ tsp chile flakes
• 1 tsp coarse salt, plus more for the meat

Method

1. Stir the parsley, garlic, vinegar, oil, oregano, chile flakes, and salt together and let the chimichurri sit at least 20 minutes — the vinegar needs time to tame the garlic.
2. Salt the Flank Steak generously and let it come toward room temperature while the grill heats to high.
3. Grill the Flank Steak over direct heat without fussing: 4–6 minutes per side for a good char, pulling beef at 130°F (54°C) for medium-rare or cooking poultry to 165°F (74°C).
4. Rest 5–10 minutes on a board — the juices need to settle before the knife shows up.
5. Slice against the grain and spoon chimichurri over every cut surface. Pass the rest at the table; someone will drink it.