Flank Steak with Parsley-Garlic Sauce

1. 1

   Pat-dry steaks with paper towels.

2. 2

   Generously season on both sides with salt and pepper.

3. 3

   Heat 1 tablespoon oil in a large skillet over medium-high.

4. 4

   Cook one steak 5 to 8 minutes per side, turning once, for medium-rare.

5. 5

   Transfer to a cutting board; let rest, covered loosely with aluminum foil.

6. 6

   Repeat with remaining steak.

7. 7

   While steaks rest, make sauce: In a food processor, pulse garlic until finely chopped.

8. 8

   Add parsley, oregano, vinegar, red-pepper flakes, remaining 1/4 cup oil, and the water.

9. 9

   Pulse until herbs are finely chopped; season with salt.

10. 10

    Thinly slice steak against the grain, and serve with parsley-garlic sauce alongside.

11. 11

    Let steak cool to room temperature before covering tightly and refrigerating up to 2 days.

12. 12

    Thinly slice when ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.