Flank Steak with Chimichurri Sauce
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Our delicious, USDA Choice Natural Flank Steak pairs marvelously
with a freshly made Chimichurri sauce, a traditional Argentine
condiment made of extra virgin olive oil, herbs and spices. Serve thinly sliced pieces of steak with a drizzle of chimichurri and a grilled slice
of bread for a simple, savory dinner.

Ingredients for Steak:
1 1/2 lb trimmed Bristol Quality flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper

Ingredients for Sauce:
1 cup chopped fresh Italian parsley
1/4 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar 2 peeled garlic cloves
3/4 teaspoon dried crushed red pepper 1/2 teaspoon ground cumin
1/2 teaspoon sea salt

Directions for the Sauce:
Puree all the Chimichurri ingredients in a food processor until well blended. Cover and let stand at room temperature. The chimichurri can be made 2 hours in advance if necessary.

Directions for the Steak:
Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. Slice steak thinly at a 45-degree angle and serve slices topped with the Chimichurri sauce.

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