Grilled Flank Steak with Chimichurri

Method

1. Flank steak is a long, thin, lean cut with pronounced muscle grain running lengthwise; it is flavorful but can be tough if cooked too far or sliced wrong. Pat it dry and season both sides with the kosher salt and pepper.

2. Rub the steak with the 3 tablespoons of olive oil and let it sit at room temperature for 30 to 40 minutes. Because it is thin, it comes up to temperature quickly and cooks in just minutes.

3. Make the chimichurri by combining the parsley, oregano, garlic, red wine vinegar, and red pepper flakes in a bowl. Stir in the half cup of extra-virgin olive oil and a pinch of salt, then set it aside so the flavors mingle.

4. Heat the grill to high and clean the grates well. Flank steak needs a hot, fast sear so it browns before the lean meat overcooks.

5. Grill the steak for about 4 to 5 minutes on the first side without moving it, until deeply marked. Flip and grill 3 to 4 minutes on the second side.

6. Check the thickest part with an instant-read thermometer and pull the steak at 125 F for rare or 130 F for medium-rare. Flank is best kept at medium-rare or under, since more cooking makes it tough.

7. Rest the steak on a board for 8 to 10 minutes; this step is critical for a lean cut so the juices redistribute. Cutting early would leave it dry.

8. Find the direction of the long muscle fibers, then slice the steak very thinly on a slight angle across, or against, those fibers. Slicing against the grain shortens the fibers and makes each bite tender.

9. Fan the slices onto a platter and spoon the chimichurri generously over the top, or serve the sauce alongside. Add any resting juices for extra flavor.

Cooking times vary by equipment -- cook to temperature and to taste.