Flank Steak with Chimichurri

1. 1

   Preheat the oven to 375.

2. 2

   Remove the steaks from the refrigerator.

3. 3

   In a blender, pulse the parsley with the garlic, shallot, vinegar, capers, 1/2 teaspoon of salt and 1/4 cup of water until coarsely chopped.

4. 4

   Add 1/4 cup of the olive oil in a steady stream and blend until thick and smooth.

5. 5

   Transfer the chimichurri to a serving bowl.

6. 6

   Generously season the steaks with salt and pepper.

7. 7

   Heat a very large ovenproof skillet until very hot.

8. 8

   Heat the remaining 2 tablespoons of olive oil, add the steaks and cook over high heat until nicely browned, about 2 minutes per side.

9. 9

   Transfer the skillet to the oven and roast the steaks for 15 minutes, until medium-rare.

10. 10

    Transfer the steaks to a cutting board and let rest for 5 minutes, then cut them across the grain 1/2 inch thick and serve with the chimichurri.

* Per serving · 4 servings · Values may vary.

No additional tips available.