Ingredients

  • 2 pound flank steak (about 1-inch thick)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup J.Olive Co. extra virgin olive oil
  • 3 Tbsp brown sugar
  • 4 garlic cloves, minced

Chimichurri

  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced
  • 1/4 cup J.Olive Co. red wine vinegar
  • 2/3 cup J. Olive Co. extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper flakes

Directions

  • Add the flank steak to a large baking dish and season it with the salt and pepper.
  • In a bowl, whisk together the olive oil, brown sugar and garlic cloves, then cover the steak with it and place it in the fridge to marinate. (Marinate anywhere from 2 hours to overnight.)
  • When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking.
  • Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the chimichurri.

Make the Chimichurri

  • Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes.
  • Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.
Recipe from Howsweeteats.