FLANK STEAK WITH PARSLEY-GARLIC SAUCE

Flank Steak with Parsley-Garlic Sauce image

Yield serves 4

Number Of Ingredients 9

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2 flank steaks (1 1/2 pounds each)
Coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon olive oil
2 garlic cloves
1 bunch fresh flat-leaf parsley, leaves picked from stems (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon crushed red-pepper flakes
2 tablespoons water

Steps:

Pat-dry steaks with paper towels. Generously season on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook one steak 5 to 8 minutes per side, turning once, for medium-rare. Transfer to a cutting board; let rest, covered loosely with aluminum foil. Repeat with remaining steak.
While steaks rest, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, red-pepper flakes, remaining 1/4 cup oil, and the water. Pulse until herbs are finely chopped; season with salt.
Thinly slice steak against the grain, and serve with parsley-garlic sauce alongside.
Storing Leftovers
Let steak cool to room temperature before covering tightly and refrigerating up to 2 days. Thinly slice when ready to use.