Target: 6 × 4 inches · landscape

Grilled Flank Steak with Chimichurri

45 min · 6 servings

Ingredients

□ 1 1/2 lb flank steak

□ 5 garlic cloves, divided

□ 1 medium lemon

□ 1/2 cup extra-virgin olive oil, divided

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 packed cup fresh flat-leaf parsley leaves, finely chopped

□ 1/2 packed cup fresh cilantro leaves and tender stems, finely chopped

□ 1 tsp dried oregano

□ 3 tbsp red wine vinegar

□ 1/2 tsp red pepper flakes

□ 2 bunches scallions, trimmed

□ 1 crusty baguette, sliced

1. Marinate steak 15 minutes with 2 grated garlic cloves, lemon, 2 tbsp oil, 1 tsp salt, and pepper.

2. Mix chimichurri with remaining garlic, herbs, vinegar, chile, 6 tbsp oil, and 1/4 tsp salt; heat grill to high.

3. Oil and salt scallions. Grill steak 4 to 6 minutes per side to 130 F.

4. Grill scallions and bread. Rest steak 8 minutes, identify the grain, then slice thinly across it and serve with chimichurri.

Cook’s note: Find the long muscle fibers before cutting, then slice perpendicular to them for tenderness.