Chargrilled Steak with Chimichurri Sauce

Flank Steak
▢ 850g-1kg Flank Steak

Chimichurri Sauce
▢ 2 Tb fresh garlic
▢ ½ cup fresh parsley
▢ ¼ cup fresh cilantro
▢ 1 cup olive oil or avocado oil
▢ ¼ cup fresh lemon juice
▢ 1 red chilli (medium)
▢ ½ tablespoon salt plus more to taste

Chimichurri Sauce

1. In a food processor, add the garlic. Pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add remaining chimichurri sauce ingredients and pulse until well combined. Set aside.

Flank Steak

1. Marinate the steak: If the steak is large, about 1 kg, or too big to fit into your skillet, cut it down the middle now. Place steaks in a large baking dish and add ⅓ cup chimichurri. Turn to coat. Marinate for 1-2 hours.

2. Sear the steaks: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steaks from chimichurri and remove excess marinade. Pat dry and season with salt and pepper.

3. When the oil is shimmering, use a pair of long tongs and carefully place steaks in skillet. Cook 3-4 minutes on each side, depending on the thickness of the steak.

4. Remove steak from skillet and let it rest for 5 minutes. After resting, cut the steak into ½ inch slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce.

Serve with additional chimichurri and a bottle of Miles from Nowhere Best Blocks Cabernet Sauvignon.