Ingredients:

  • 1.5-2 lb flank steak (680-900 g), trimmed of excess fat
  • 2 tbsp olive oil (30 ml)
  • 2 tsp kosher salt (or 1½ tsp fine salt) (10-12 g)
  • 1 tsp freshly ground black pepper (2 g)
  • 1 tsp smoked paprika (optional) (2-3 g)
  • 2 cloves garlic, minced (about 8 g)
  • 1 tbsp red wine vinegar or lime juice (15 ml) — optional
  • 1 cup packed fresh flat-leaf parsley, stems removed (about 30 g)
  • ¼ cup fresh cilantro leaves (optional) (about 8 g)
  • 3-4 cloves garlic (12-16 g), roughly chopped
  • 2 tbsp fresh oregano leaves OR 1 tsp dried oregano (8 g fresh / 1 g dried)
  • 1 small red chili or ¼–½ tsp red pepper flakes (adjust to taste)
  • 2 tbsp red wine vinegar (30 ml)
  • ½ cup extra-virgin olive oil (120 ml)
  • ½ tsp kosher salt (or to taste) (3 g)
  • ¼ tsp freshly ground black pepper (1 g)
  • Zest of 1 lemon (optional) and 1 tbsp lemon juice (5–15 ml)
  • Flaky sea salt for finishing (optional)
  • Lemon wedges (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions:

  1. Prep the steak: Pat steak dry and trim any excessive fat or silver skin. Combine 2 tbsp olive oil, 2 tsp kosher salt (or 1½ tsp fine salt), 1 tsp freshly ground black pepper, 1 tsp smoked paprika (optional), 2 cloves minced garlic, and 1 tbsp red wine vinegar or lime juice (optional). Rub mixture all over the steak. Marinate 30 minutes to overnight in the refrigerator; if short on time, let sit at room temperature 20–30 minutes before grilling.
  2. Make the chimichurri (Method A - food processor): Pulse 1 cup packed parsley, ¼ cup cilantro (optional), 2 tbsp fresh oregano (or 1 tsp dried), 3–4 cloves garlic, and 1 small red chili (or ¼–½ tsp red pepper flakes) until finely chopped but not pureed. Transfer to a bowl, stir in 2 tbsp red wine vinegar and lemon juice/zest if using, then slowly whisk in ½ cup extra-virgin olive oil. Season with ½ tsp kosher salt and ¼ tsp black pepper, taste and adjust acid, oil, salt, and heat. Let sit 15–30 minutes to meld.
  3. Make the chimichurri (Method B - by hand): Finely mince the herbs and garlic, combine in a bowl, add 2 tbsp red wine vinegar, lemon juice/zest if using, then whisk in ½ cup extra-virgin olive oil. Season with ½ tsp kosher salt and ¼ tsp black pepper, taste and adjust. Let rest 15–30 minutes.
  4. Preheat the grill: Preheat grill to high heat (450–550°F / 230–290°C). Clean and oil grates to prevent sticking. For charcoal, set up two zones (direct high heat and a cooler zone). If cooking indoors, heat a heavy cast-iron skillet or grill pan until very hot.
  5. Grill the steak: Bring the marinated steak to room temperature for 15–20 minutes. Lightly oil the steak or brush the grates. Sear over direct high heat 3–5 minutes per side for medium-rare, flipping once to develop grill marks. If thicker or to finish more evenly, move to the cooler side and continue cooking until desired internal temperature is reached (Rare 120–125°F, Medium-rare 130–135°F recommended for flank, Medium 140–145°F). Use an instant-read thermometer to check.
  6. Rest and slice: Transfer steak to a cutting board and rest loosely tented with foil for 8–10 minutes to redistribute juices. Slice thinly across the grain at a 45° angle for maximum tenderness. Spoon chimichurri over the sliced steak or serve on the side. Finish with flaky sea salt, extra chopped parsley, and lemon wedges if desired.