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Chimichurri Flank Steak with Citrus Fennel Salad

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Ingredients 

For the Chimichurri:

  • 1 cup cilantro
  • 1 cup parsley
  • 2 tbsp dried oregano
  • 2 tsp ground cumin or toasted whole cumin seeds
  • 2 tsp honey
  • 1 tsp kosher salt
  • 2 cloves garlic
  • 1/2 small shallot
  • 1 tsp kosher salt
  • 1/4 cup red wine vinegar or white wine ▪️vinegar
  • 1/3 cup extra virgin olive oil plus more if needed
  • 2 tsp freshly cracked black pepper
  • 1 lb flank steak cut into 8 oz portions

For the Salad:

  • 1 bulb fennel cored and thinly sliced (reserve fronds)
  • 1 small shallot thinly sliced
  • 1 navel orange peeled and cubed or sliced
  • Juice of 1 juicy lime or 2 limes to taste
  • Crumbled feta to taste
  • Salt and pepper to taste

Directions 

  • For the chimichurri, combine all of the ingredients in a food processor. Pulse and taste for seasoning. Adjust if necessary. If the mixture is thick, add some more olive oil and vinegar until it turns out to your liking.
  • Poor half of the chimichurri in a bag or bowl and coat the steaks with the marinade. Marinate for at least 30 min up to overnight.
  • While it is marinating, make your sauce by combining the ingredients in a bowl. You can make this ahead of time (if you do, skip the feta until you’re about to serve it) to let the fennel absorb the lime juice. Or you can make it right before serving.
  • 30 minutes before cooking your steak, remove it from the fridge and let it come to room temperature. He’s a skillet on high heat. Season with oil. Sere the steak for 2 to 3 minutes per side and continue to cook on medium heat until it reaches 125F internally (or to your liking.) Let the steak rest 10-15 min before slicing.