Paleo Seared Flank Steak with Chimichurri Sauce
Why This Recipe Works
Topping a well-caramelized flank steak with a fresh herb sauce makes for a quick, easy, and impressive dinner. Flank steak is prized for its beefy flavor, but as a relatively thin cut it doesn’t need very long to cook, and can be tough if not properly prepared. To make sure that the meat turned out tender, we heated oil in a skillet until it was smoking. The high heat created a flavorful browned crust on the exterior of the steak, and by the time both sides were well seared the center was approaching the right temperature. We rested the steak after cooking to allow the residual heat to continue cooking the meat to the perfect doneness. To ensure that the steak remained tender and juicy, we cut it against the grain into thin slices. Finally, all we needed was the perfect condiment to accompany this simple steak. Chimichurri sauce, a traditional Argentinian herb-based sauce, came to mind. The sharp, grassy flavors of the sauce were the perfect complement to the rich beefiness of the flank steak. Parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, and salt came together in a fruity extra-virgin olive oil. We like this steak cooked to medium-rare, but if you prefer it more or less done, see our guidelines below. Be sure to slice the cooked steak thin against the grain; otherwise, the meat will be tough and rubbery.