Ingredients
1½lbsflank steak
1tspgarlic powder
¾tspground cumin
½tspdried oregano
ground pepper,fresh
1¼tspkosher salt
2tbspparsley,packed, finely chopped with no stems
2tbspcilantro,packed, chopped
2tbspred onion,finely chopped
1clovegarlic,minced
2tbspextra virgin olive oil
2tbspapple cider vinegar
1tbspwater
¼tspkosher salt
⅛tspblack pepper,fresh
⅛tspred pepper flakes,crushed or more to taste
Preparation
Using sharp knife, lightly score the steak about ⅛ inch deep on both sides in a crisscross pattern at ½-inch intervals.
In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together.
Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks ¼ turn after 1½ minutes to form crisscross grill marks, if desired.
Transfer steaks to cutting board; let rest for 5 minutes. Thinly slice steaks across grain.
Transfer to platter and top with chimichurri sauce.
