Flank Steak with Chimichurri Sauce

Ingredients

• 2 lbs flank steak, seasoned generously with kosher salt and fresh ground pepper
• Flake salt (Maldon, Falk or similar)
• For the Chimchurri
• 2 bunches cilantro, roughly chopped
• 1/2 bunch watercress, roughly chopped
• 1/2 bunch Italian Flat Leaf Parsley, roughly chopped
• 4 large garlic cloves, roughly chopped
• Juice from 2 limes
• 1/4 C Red Onion, roughly chopped
• 1/4 C Red Wine Vinegar
• Kosher Salt and Fresh Ground Pepper
• Pinch Smoked or Hot Paprika
• 3/4 Cup Extra Virgin Olive Oil (I like Bertolli for this)

Instructions

1. For the Flank Steak-
2. Bring the meat to room temperature
3. Tenderize both sides with the meat tenderizer.
4. Season generously with kosher salt and fresh ground pepper.
5. Once seasoned and tenderized- let sit 20 minutes (or if you are bathing kids and doing homework in the midst of dinner prep- it can sit for an hour- no biggie.)
6. Heat a cast iron skillet - (DO NOT attempt this in a non stick) over medium high heat. You are going to get this smoking (literally) hot!
7. Cook the meat- about 3-5 minutes on each side until it has a slight caramelization on each side. Keep it medium rare.
8. Remove from the pan to a carving board and allow to rest about 5 minutes.
9. Sprinkle with flake salt
10. Slice against the grain in very thin strips. (about 1/8 inch)
11. For the Chimichurri
12. Roughly chop the red onion, garlic and herbs. (Let the blender do most of the work)
13. Combine in blender with the lime juice, vinegar, tiny pinch smoked paprika, pinch of salt and pepper.
14. While the blender is running, drizzle in the olive oil.
15. Let it sit for a couple minutes to allow the flavors all get acquainted with one another.
16. Then, season with a little more salt and pepper if needed.
17. Voila! Couldn't be easier and your friends will be impressed!