Grilled Flank Steak with Chimichurri

1.Remove the flank steak from the refrigerator and let it sit at room temperature for 20-30 minutes before grilling to ensure even cooking.

2.Preheat your grill to high heat, about 450°F (232°C). Clean and oil the grill grates to prevent sticking.

3.Season the flank steak evenly on both sides with kosher salt and freshly ground black pepper. Drizzle 1 tablespoon of olive oil over the steak and rub it in to coat.

4.Place the flank steak on the hot grill. Grill for about 4-5 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F (54°C). Adjust time for desired doneness.

5.While the steak is grilling, prepare the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, oregano, minced garlic, and red pepper flakes.

6.Add the red wine vinegar, remaining 1 tablespoon olive oil, kosher salt, and black pepper to the herb mixture. Stir well to combine all ingredients thoroughly. Let the sauce sit at room temperature to allow flavors to meld.

7.Once the steak is cooked to your liking, remove it from the grill and transfer to a cutting board. Tent loosely with foil and let it rest for 10 minutes to retain juices.

8.After resting, slice the flank steak thinly against the grain to maximize tenderness.

9.Serve the sliced steak topped generously with the vibrant chimichurri sauce. Pair with grilled vegetables or a fresh salad for a complete meal.