Flank Steak with Chimichurri Sauce

Heat oil in a large skillet over high heat.

Generously season the steak with salt and pepper. Once pan and oil are hot, add steak and cook on high for 3–4 minutes, until well-browned. Flip over and cook an additional 3–4 minutes until well-browned. Remove from heat, set on a cutting board and cover with tin foil for 5 minutes.

While meat is cooking/resting, prepare the Chimichurri Sauce. Combine parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender. Pulse until the mixture is chopped. Add olive oil and puree until consistency is smooth, about 1 minute.

To serve, slice the steak into thin slices across the grain and drizzle with a generous helping of the sauce. You can also use the sauce for dipping.