Serves 4-6.

Ingredients

• 1 1/2 pounds trimmed flank steak
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1 large garlic clove
• 1 cup fresh cilantro leaves
• 1 1/2 cups fresh parsley leaves
• 1/4 cup distilled white vinegar
• 1/3 cup olive oil
• 1/4 tsp cayenne

Directions

• Preheat grill to 450F.
• Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Grill steak 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• While the steak is cooking, make the chimichurri. In the bowl of a food processor, add the garlic, cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped and a smooth sauce is formed.
• Slice the steak thinly (about ¼ inch) and serve with the sauce.