Chimichurri Flank Steak by Chef Jernard

Instructions

1. Place all ingredients except oil in a food processor.
2. Blend until parsley is finely chopped, but not pureed - Alternatively chop parsley by hand.
3. Transfer into a small bowl. Add oil, gently stir. Set aside for 30 minutes before use, overnight is even better!

1. Take steak out of the fridge 30 minutes prior to cooking.
2. Heat Cast iron skillet with 1 tablespoon vegetable or canola oil over high heat until smoking.
3. Sprinkle each side of steak generously with salt and pepper.
4. Add steak and cook to your liking.Transfer to a plate, for 5 - 10 minutes.
5. Cut thin slices against the grain and garnish with sauce and serve with chimichurri sauce on the side so people can help themselves.