Perfect Flank Steak with Argentinian Chimichurri
flat parsley leaves
(FRESH! not dried)
white wine vinegar
Preheat a cast iron skillet until it starts smoking.
In the meantime prepare Argentinian Chimichurri by washing parsley and oregano, desteming and adding the leaves to a food processor.
Peel and crush garlic and add to food processor together with salt, too.
Process until all leaves are small (this might require scraping down sides).
While running, add oil and vinegar and process until well combined.
Spread room-temperature butter onto one side of the steak and salt generously.
Place room-temperature (important!) steak buttered side down in smoking hot pan and cook for 3-5 minutes pressing down the sides to sear those, too.
Spread a little more butter on the unbuttered side and salt, too.
Turn steak and sear on this side for 3-5 minutes pressing down the sides.
Lift steak out of pan and let rest for at least 2 minutes on a cutting board so juices redistribute.
Pepper to taste.
Wash and shave radishes with a mandolin and spread over meat.
Serve with Argentinian Chimichurri Sauce.