• 1 1/2-2 pound flank steak

• 2 tablespoons fresh garlic peeled
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 cup olive oil or avocado oil
• 1/4 cup fresh lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper
• 1/2 tablespoon salt plus more to taste

• Make the chimichurri: 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.

• Marinate the steak: If the steak is large, about 2 pounds, or too big to fit into your skillet, cut it down the middle now. Make sure to cut against the grain. Place steaks in a large baking dish or plastic food storage bag and add 1/3 cup chimichurri. Turn to coat. Marinate for at least 30 minutes, preferably 1-2 hours.

• Sear the steaks: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steaks from chimichurri and scrape off excess marinade. Pat dry and sprinkle with a modest amount of salt.

• If working with two pieces of steak, pour 1 tablespoon of avocado oil into a cast-iron skillet and let heat about 30 seconds or until shimmering but not smoking. If working with steak in one piece, pour 2 tablespoons avocado oil in and heat.

• 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.

• Remove steak from skillet and let rest on a cutting board for 5 minutes. Repeat with the second piece of steak, if steak had been cut in two. After resting, cut the steak into 1/2" slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri.

• PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!

Sourced from 40 Aprons