Flank Steak with Chimichurri Sauce

This is a favorite midweek meal that takes about twenty minutes to prepare.  It serves 4, or three if you live at our house. 

• 1 large flank steak, about 1-3/4 lb. to 2 lbs.
• salt, pepper
• canola, grapeseed, safflower or other high-heat oil
• 1-1/2 cups Italian parsley
• ¼ cup cilantro
• 2 garlic cloves
• 1 tsp. chile flakes
• 1 tsp. ground cumin
• 1 tsp salt
• 1 tsp. smoked sweet paprika
• 1/3 cup red wine vinegar
• ¾ cup Spanish or Italian Extra-virgin olive oil
• ground black pepper, to taste

Finely chop Italian parsley and cilantro.  Smash and chop garlic into a paste.  Put these ingredients in a non-reactive glass
or stainless steel bowl and add cumin, salt, paprika and vinegar.  Whisk well. 
Add olive oil and whisk again to incorporate.  Add pepper, taste and adjust seasonings as
desired.  Makes approximately 2-1/2 to 3
cups.

Heat a large cast iron reversible skillet (one side has
grill indentations, the other is flat) over two burners on medium-high
heat.  While skillet is warming, salt and
pepper the steak and let it rest at room temperature.  When skillet is at medium high heat (you
should be able to comfortably hold the palm of your hand 2 inch away from its
surface for only 3-5 seconds), brush the surface of the pan with oil and
immediately place the steak down.  Sear
for 5-7 minutes.  Turn and finish on the
other side for 4-5 minutes.  Remove from
heat to a cutting board and tent with foil. 
Let it rest for several minutes before slicing.  Cut slices against the grain on the
bias.  Pour sauce over slices and serve.  Serves 4.