Name: Peppino's Pizzeria & Sports Grille | Jenisons Flank Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1 lb USDA Choice flank steak; 1 tbs kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil (for steak); 1 cup fresh flat-leaf parsley, packed, stems removed; 0.25 cup fresh cilantro, packed, stems removed; 2 tsp fresh oregano leaves (or 1 tsp dried); 2 cloves garlic cloves, peeled; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 0.5 cup extra-virgin olive oil; 0.25 tsp red pepper flakes; 0.5 tsp kosher salt (for chimichurri); 0.25 tsp freshly ground black pepper (for chimichurri); 2 cups microgreens; 0.25 tsp flaky sea salt (optional); 2 tbs extra chimichurri (reserve)

Method

Flank Steak

Bring to room temperature

Remove the flank steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

Rub the steak all over with 2 tablespoons olive oil, then season both sides evenly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Press the seasonings into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500°F / very hot). If using a grill pan or cast-iron skillet, heat it over high heat until smoking lightly.

Grill steak

Place the steak on the hottest part of the grill. Grill 4–6 minutes without moving for a good sear, then flip and grill another 3–5 minutes for medium-rare (internal temperature 125–130°F). Adjust time 1–2 minutes per side for rarer or more done.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain at a 45° angle into 1/8–1/4 inch slices to maximize tenderness.

Finish

Arrange sliced steak on a platter or individual plates and season lightly with flaky sea salt if desired.

Herb Chimichurri

Prepare herbs and garlic

Roughly chop the parsley, cilantro, and oregano stems removed. Mince the garlic or smash with a knife to release flavor.

Combine

In a medium bowl or small food processor, combine 1 cup parsley, 1/4 cup cilantro, 2 tsp oregano, and 2 peeled garlic cloves. Pulse just a few times if using a processor to achieve a coarse texture; alternatively finely chop everything by hand.

Emulsify and season

Stir in 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/2 cup extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning — add more vinegar or lemon for brightness, more oil to mellow, or more salt as needed.

Rest

Let chimichurri sit at room temperature for at least 15 minutes to allow flavors to meld. You can make it up to 24 hours ahead and refrigerate; bring to room temperature before serving.

To Serve

Spoon 2 tablespoons of chimichurri over the sliced flank steak, then drizzle or pass extra on the side. Garnish plates with 1–2 cups microgreens per platter or per 4 servings and scatter lightly with flaky sea salt. Serve immediately.