Seared Flank Steak with Chimichurri, White Rice, and Roasted Green Beans

Remove 1200g of flank steak from refrigerator and let sit at room temperature for 15 minutes. Pat completely dry with paper towels. Season both sides generously with 2 tsp salt and 1 tsp black pepper.

Make the chimichurri: Finely chop 1 cup fresh parsley, 1/2 cup fresh cilantro, and 4 garlic cloves. In a medium bowl, combine the chopped herbs and garlic with 3 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1 tsp salt. Stir in 1/2 cup extra virgin olive oil until well combined. Set aside half for serving.

In a medium saucepan, combine 555g of uncooked white rice, 5.5 cups of water, and 1 tsp of salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

Preheat oven to 425°F (220°C). Trim 450g of fresh green beans, removing stem ends. Spread on a rimmed baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly. Roast for 18-20 minutes, shaking pan halfway through, until beans are tender and lightly charred at the edges.

Heat a large cast-iron skillet or heavy pan over high heat for 3 minutes until very hot. Add 1 tbsp vegetable oil and swirl to coat. Place the flank steak in the pan and sear for 4-5 minutes without moving. Flip and sear the second side for 4-5 minutes for medium-rare (130-135°F internal temperature). Transfer steak to a cutting board and tent loosely with foil. Let rest for 10 minutes.

Slice the rested flank steak thinly against the grain at a 45-degree angle. Divide the cooked white rice, sliced steak, and roasted green beans evenly among 6 plates. Spoon the reserved chimichurri generously over the sliced steak and drizzle any resting juices over the meat.