About this recipe

A boldly flavored, crowd-pleasing steak topped with a vibrant, herb-packed chimichurri sauce — the kind of dish that's been going viral for good reason. A beautifully seared skirt or flank steak is paired with a garlicky parsley-based chimichurri loaded with red wine vinegar, olive oil, and a kick of red pepper flakes. Simple enough for a weeknight, impressive enough for a dinner party.

Instructions

1. 1

   In a medium mixing bowl, combine the finely chopped Italian flat-leaf parsley, minced garlic, fresh oregano, red wine vinegar, red pepper flakes, and kosher salt. Stir together, then slowly whisk in the olive oil until fully combined. Taste and adjust kosher salt or red wine vinegar as needed. Set aside at room temperature to let the flavors meld — at least 10 minutes.

2. 2

   Pat the skirt steak or flank steak dry with paper towels. Rub all over with olive oil, then season generously on both sides with kosher salt, black pepper, and garlic powder. Let the steak rest at room temperature for at least 10 minutes while you heat the pan.

3. 3

   Heat a cast iron skillet over ^[high heat] until smoking hot, about 2–3 minutes. Add the steak and sear undisturbed for 3–4 minutes per side for ^[medium-rare] (%[internal temp 130–135°F]). For flank steak, you may need 1–2 extra minutes per side. Avoid moving the steak so you get a deep, caramelized crust.

4. 4

   Transfer the steak to a cutting board and let it rest for 5 minutes — this is essential for juicy results. Do not skip this step.

5. 5

   Slice the steak thinly against the grain at a slight angle. This is key for tenderness, especially with skirt steak or flank steak.

6. 6

   Arrange the sliced steak on a platter and spoon a generous amount of chimichurri over the top. Serve the remaining chimichurri on the side. Enjoy immediately.