Flank Steak with Chimichurri Sauce
White wine vinegar
Fresh lemon juice
3 Tbsp, fresh, Italian, minced
2 Tbsp, green parts only, minced
1 medium clove(s), minced
Uncooked lean flank steak
1 pound(s), trimmed of all fat, at room temperature
1 medium clove(s), peeled and smashed with side of a knife
- To prepare sauce, combine first 8 ingredients in a small bowl; stir well.
- Place oven rack 4 inches from broiler; preheat broiler.
- Rub both sides of steak with smashed garlic clove; discard garlic. Season steak with 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.
- To serve, remove steak from oven and allow to sit for 5 minutes (to reabsorb juices) before thinly slicing against grain; serve with sauce on the side. Yields about 3 ounces of steak and 1 1/2 tablespoons of sauce per serving.