Seared Flank Steak with Charred Broccoli Chimichurri

Name: Seared Flank Steak with Charred Broccoli Chimichurri
Yield: Serves 4
Ingredients: 1 (1½-pound), flank steak, trimmed and halved crosswise; , Kosher salt and pepper; 1 pound, broccoli florets, cut into 1-inch pieces and halved through stem; 1 cup, baby arugula; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, lemon juice; 2 teaspoons plus 1 teaspoon, honey, divided; ¼ teaspoon plus ¼ teaspoon, red pepper flakes, divided; , Pecorino Romano cheese, shaved with vegetable peeler; 1½ cups, fresh parsley leaves; ¾ cup, fresh cilantro leaves; 1 , shallot, sliced thin; 1 tablespoon, sherry vinegar; 2 , garlic cloves, sliced thin; ½ cup plus 2 tablespoons, vegetable oil, divided

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By Tim Chin

Fire up your broccoli game (literally) for this flavor-packed weeknight dinner.

SERVES4

Seared Flank Steak with Charred Broccoli Chimichurri

WHY THIS RECIPE WORKS

It’s kind of a running joke in today’s modern kitchens that it’s hip to burn everything. But charring exists as a technique for good reason. It imparts smoky, complex, subtle (OK, sometimes not so subtle) bitter notes that can elevate even ...

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