Marinated Flank Steak with Chimichurri

Ingredients

• Flank steak (1.5 pounds)
• Soy sauce (1/4 cup)
• Red wine vinegar (3/4 cup, divided)
• Olive oil (1/2 cup, divided)
• Garlic (4 cloves, minced)
• Fresh cilantro (1/2 cup, chopped)
• Fresh parsley (1/2 cup, chopped)
• Red pepper flakes (1 teaspoon)
• Salt (1 teaspoon, plus more to taste)
• Black pepper (1/2 teaspoon, plus more to taste)

Instructions

1. In a medium bowl, whisk together the soy sauce, 1/2 cup of red wine vinegar, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
2. Place the flank steak in a large ziplock bag or shallow dish and pour the marinade over it, ensuring it is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for enhanced flavor.
3. When ready to cook, remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels and season both sides with additional salt and pepper.
4. In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the flank steak and cook for 5-7 minutes on each side, or until it reaches your desired level of doneness (135°F for medium-rare).
5. Transfer the cooked steak to a cutting board and let it rest for at least 10 minutes to allow the juices to redistribute.
6. While the steak is resting, prepare the Chimichurri sauce. In a bowl, combine the remaining minced garlic, chopped parsley, chopped cilantro, 1/4 cup of red wine vinegar, red pepper flakes, and the remaining 1/4 cup of olive oil. Mix well until combined and season with salt and pepper to taste.
7. Slice the steak against the grain into thin strips and serve with a generous drizzle of Chimichurri sauce on top.