Flank Steak with Chimichurri Sauce
Uncooked lean flank steak
1 pound(s), trimmed of all fat, at room temperature
1 clove(s), medium, peeled and smashed with side of a knife
¼ tsp(s), divided
¼ pinch, divided
White wine vinegar
Fresh lemon juice
3 tbsp(s), fresh, Italian, minced
2 tbsp(s), green parts only, minced
1 clove(s), medium, minced
- Set oven broiler rack 4 inches from heat. Preheat broiler.
- Rub both sides of steak with smashed garlic clove; discard garlic. Season steak with 1/8 teaspoon each of salt and pepper. Broil steak for 4 to 6 minutes on one side; flip and broil on second side until well-browned on outside and still pink in center, about 4 to 6 minutes more. Start testing steak for doneness after a total of 8 minutes.
- While steak is cooking, prepare Chimichurri sauce. In a small bowl, combine oil, vinegar, lemon juice, parsley, scallions, minced garlic and remaining 1/8 teaspoon each of salt and pepper; stir well.
- To serve, remove steak from oven and allow to sit 5 minutes (to reabsorb juices). Thinly slice steak against grain. Serve with sauce on the side. Yields about 3 ounces of steak and 1 1/2 tablespoons of sauce per serving.