Herb-Marinated Grilled Flank Steak with Chimichurri

In a food processor, combine 3 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 minced garlic cloves, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, 1 tablespoon of Dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Pulse until well combined.

Place the 1.5 pounds of flank steak in a large resealable plastic bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Refrigerate for at least 2 hours, or preferably overnight.

While the steak is marinating, prepare the chimichurri sauce. In a food processor, combine 1 cup of fresh parsley leaves, 1/2 cup of fresh cilantro leaves, 2 tablespoons of fresh oregano leaves, 2 minced garlic cloves, 1 finely chopped small shallot, 2 tablespoons of red wine vinegar, 1/4 teaspoon of red pepper flakes, and 1/2 teaspoon of kosher salt. Pulse a few times to roughly chop.

With the processor running, slowly drizzle in 1/4 cup of olive oil until the sauce comes together but still maintains some texture. Transfer to a bowl, cover, and refrigerate until ready to use.

Remove the steak from the refrigerator 30 minutes before grilling to allow it to come to room temperature.

Preheat your grill to high heat (approximately 450-500°F).

Remove the steak from the marinade and pat dry with paper towels. Discard the used marinade.

Grill the steak for 4-5 minutes on each side for medium-rare (internal temperature of 135°F), or adjust cooking time to your preferred doneness.

Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.

Slice the steak thinly against the grain at a slight angle.

Serve the sliced steak with the chimichurri sauce drizzled over the top or on the side.