Garlic-Rubbed Flank Steak with Chimichurri Sauce

Garlic-Rubbed Flank Steak with Chimichurri Sauce (Adapted from CL)

For the sauce

1/2 cup packed fresh parsley leaves
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1/4 teaspoon ground cumin
1 large garlic clove
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable broth

For the steak

16 ounces trimmed flank steak
1 large garlic clove, minced
salt and fresh ground black pepper

Preheat grill.

To prepare the sauce

In a food processor, add parsley, lemon juice, crushed red pepper, salt, sugar, cumin and garlic - pulse until finely minced. Turn processor on and slowly drizzle in oil and broth through food chute and process until well combined, stopping to scrape down the bowl as needed.

To prepare the steak

Rub both sides of steak evenly with garlic - season with salt and pepper. Place steak onto the grill and cook until desired degree of doneness, about 8 to 10 minutes for medium-rare, turning halfway through. Transfer steak to a plate - cover and let rest 5 to 10 minutes. Thinly slice the steak diagonally across the grain and serve with sauce.

Makes about 4 servings.

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