Broiled Flank Steak with Fresh Herb Chimichurri
A quick weeknight steak dinner. Flank steak gets a garlicky rub, cooks under the broiler in about 10 minutes, and is sliced thin and spooned with a bright parsley-oregano sauce. Make the sauce first so the flavors mingle while the steak rests.
35 mins
4 servings
Ingredients
- 1 ½ pounds Beef (Flank)
- 1 ½ teaspoons Kosher Salt, divided
- ½ teaspoon Black Pepper
- 1 teaspoon Paprika (Smoked)
- 1 teaspoon Garlic Powder
- 1 cup Parsley (Fresh), packed, fresh flat-leaf, finely chopped
- 2 tablespoons Fresh Oregano, finely chopped (or 2 tsp dried)
- 3 cloves of Garlic, minced
- 1 Shallot, small, minced
- ¼ teaspoon Red Pepper Flakes
- 3 tablespoons Red Wine Vinegar
- ½ cup Extra-Virgin Olive Oil, plus 1 tablespoon, divided
Directions
- 1. Make the chimichurri: stir together parsley, oregano, garlic, shallot, red pepper flakes, red wine vinegar, most of the olive oil (all but 1 tbsp), and about a third of the salt in a small bowl. Set aside at room temperature.
- 2. Set an oven rack about 4 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil.
- 3. Pat the steak dry. Mix the remaining salt, pepper, smoked paprika, and garlic powder; rub the steak with the remaining olive oil, then the spice mix on both sides. Let it sit 10 minutes.
- 4. Place the steak on the baking sheet and broil 5 to 6 minutes, flip, and broil 4 to 5 minutes more, until an instant-read thermometer reads 130 to 135°F for medium-rare.
- 5. Move the steak to a cutting board and rest 5 to 10 minutes.
- 6. Slice thinly across the grain at a slight angle. Spoon chimichurri over the slices and serve the rest on the side.
