Flank Steak with Chimichurri

I wanted to make a quick dinner before the hurricane hit us, since it may be our last hot meal for a while. I picked this recipe and it turned out great! It was super easy to put together, and the chimichurri is super flavorful. The power went out right as we took our last bites. Oh, what fun...

Flank Steak with Chimichurri
Gourmet January 2001

1 ½ pounds trimmed flank steak
1 ½ teaspoons kosher salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon black pepper
1 large garlic clove
1 ½ cups fresh cilantro
1 ½ cups fresh flat-leaf parsley
¼ cup distilled white vinegar
⅓ cup olive oil
¼ teaspoon cayenne

Preheat broiler.

Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining ½ teaspoon salt, then pulse until herbs are finely chopped.

Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

Big Flavors Rating: 4 Stars