This a great recipe for the summer!
Quickly done so you don't spend to much time in the kitchen and quickly cooked! The herbs can be any that you have on hands or that you feel like!
The same sauce can be used with any other proteins, and even on potatoes and veggies!
Wash all herbs. Chop grossly all herbs and garlic. If you have a food processor or blender, place all ingredients except the olive oil in it, and pulse a few times until all is chopped, but not pureed. Then add the olive oil and pulse a couple more times to blend.
Transfer to a bowl and allow to sit for at least an hour for best tasting.
Take your steak out of the fridge at least 30 min before cooking. Cover each steak side with 1 tsp of the chimichurri sauce and let sit for a little bit.
Preheat a cast iron pan on medium high until it smokes, or preheat your barbecue. Cook the steaks briefly, no more than 2 minutes on each sides, for a nice browning on the outside and a medium-rare inside. Cook longer if you prefer, but flank steaks are best when not too cooked.
Transfer your cook steaks on a plate and cover with aluminum foil for 5 to 10 minutes. Then slice against the grain to plate (see picture).
Pour extra chimichurri sauce all over the sliced steaks and serve!