Flank Steak with Chimichurri

Ingredients

• 0.3 teaspoon pepper black
• 0.3 teaspoon cayenne 
• 1.5 pounds flank steak trimmed
• 1.5 cups cilantro leaves fresh
• 1.5 cups flat-leaf parsley fresh
• 1 large garlic clove 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1.5 teaspoons kosher salt 
• 0.3 cup olive oil 
• 0.3 cup distilled vinegar white

Equipment

• food processor
• bowl
• knife
• broiler
• cutting board
• broiler pan

Directions

1. Preheat broiler.
2. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare.
3. Transfer to a cutting board and let stand 5 minutes.
4. Meanwhile, with motor running, add garlic to a food processor and finely chop.
5. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
6. Holding a knife at a 45-degree angle, thinly slice steak.
7. Serve with sauce.