Its just about time to get grilling, summer is right around the corner. This flank steak (you can also use skirt or hanger steak) is marinated in chimichurri and is ready in no time. It’s garlicky, herby and delicious. Serve with some roasted tomatoes, seasonal corn on the Cobb, rice, mashed potatoes or on a sandwich. Flank steak can be a tough cut of beef so don’t overcook, and make sure to slice thinly against the grain. You can of course make this on the stove top as well. Flank steak tends to be thinner at the ends and thicker in the middle making it more difficult to get an even doneness, you can pound the middle with a meat mallet to even it a bit. Here’s how to make it:

Flank steak and chimichurri

2 lb flank steak

1 heaping cup flat leaf parsley

1/2 c baby arugula

2 cloves garlic

1/2 tsp dried oregano or 1 tbs fresh oregano

pinch red pepper flakes

2 tbs olive oil

2 tbs red wine vinegar

pinch salt and pepper

In food processor add everything but the flank steak. Pulse 5-6 times until everything is chopped and resembles a chunky sauce.

Place flank steak in zip lock bag, set aside 2 tbs of the chimichurri and spoon the rest onto the steak. Close the bag and massage the chimichurri into the steak. Refrigerate at least an hour but its even better overnight.

Scatter approximately 12 oz of cherry tomatoes on parchment lined baking sheet. Then drizzle with olive oil, the reserved chimichurri, and season with salt and pepper. Toss together until tomatoes are coated. Roast in a 375 degree oven until they burst and start to caramelize approximately 30 minutes.

Remove steak from the refrigerator about 45 minutes to an hour before you are ready to cook. Pat it dry, heat skillet or grill coat the skillet or grill with olive oil and sear steak approximately 3-4 minutes (depends on thickness) on each side (rare/medium rare). Remove from skillet, tent with foil and let sit for 15 minutes. Slice thinly against the grain and serve with the roasted tomatoes.

You can also make a sandwich with roasted or fresh tomatoes and some mayonnaise mixed with some of the chimichurri on thick slices of buttery grilled bread aka Texas toast. Side note the steak and tomatoes make a great bruschetta.

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