Grilled Flank Steak with Chimichurri

Steps

1. Stir the parsley, oregano, garlic, olive oil, vinegar, pepper flakes and 1/2 tsp salt together in a bowl. Let it sit so the flavors blend.
   ⏱ Rest sauce: 15 min
2. Pat the steak dry. Rub it with the vegetable oil and

   season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   both sides with 1 1/2 tsp salt, the pepper and garlic powder.
3. Heat the grill to high, about 450°F to 500°F. Scrub the grates clean and oil them lightly.
   475°F⏱ Heat grill: 10 min
4. Grill (how to grill)

   Grill Cook food on a rack over an open fire or burner so it picks up char and smoky flavor. 1. Heat the grill with the lid closed for 10 to 15 minutes, then scrub the grate clean and oil it.2. Set up two zones: one side hot (direct heat), one side with no fire under it (indirect).3. Sear the food over the hot side until it has grill marks.4. Move thick pieces to the cooler side, close the lid and finish cooking.5. Check meat with a thermometer. Done when: Marks are dark brown, not black, and the inside is at its safe temperature. Safety: Grill outdoors only, away from the house. Keep a spray bottle out of it: for flare-ups, move food to the cool side and close the lid. Use a clean plate for cooked food.How to grill over direct and indirect heat: mistakes to avoid

   the steak with the lid closed, without moving it, until well marked on the first side.
   ⏱ Grill side 1: 5 min
5. Flip and grill until the thickest part reads 145°F (63°C).
   145°F⏱ Grill side 2: 5 min
6. Move the steak to a cutting board and

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   it.
   ⏱ Rest: 5 min
7. Find the lines running along the meat (the grain).

   Slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   thinly across those lines at a slight angle.
8. Arrange the slices on a platter and spoon the chimichurri over the top. Serve the rest on the side.

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Tips

• This recipe cooks steak to the USDA safe minimum of 145°F (63°C) plus a 3-minute rest, which is medium. Cook a little longer if you like it more done.
• Slicing across the grain is what makes flank steak tender, so take a moment to look before you cut.
• No grill? Use a smoking-hot cast iron skillet or grill pan and cook about the same time.
• Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage

Refrigerate in an airtight container within 2 hours, up to 3 days. Store the sauce separately, up to 3 days; it loses some color but keeps its flavor.

Make ahead

Make the chimichurri up to a day ahead and refrigerate. Let it come to room temperature before serving.

How long leftovers keep, and freezing and reheating: leftovers and storage.