INGREDIENTS

For the Charred Chile and Garlic:

1 serrano chile, stemmed and sliced in half lengthwise
5 garlic cloves
2 tablespoons Pompeian Robust Extra Virgin Olive Oil

For the Chimichurri:

1 1/2 cups fresh parsley, leaves and stems, finely chopped
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper
1/2 cup Pompeian Robust Extra Virgin Olive Oil

For the Steak:

1 1/2 pounds flank or skirt steak

PREPARATION

  1. Preheat the oven to broil. Toss the chile and garlic with 2 tablespoons olive oil and spread out on foil-lined baking sheet. Broil until garlic and pepper are charred in spots, about 2 minutes.
  2. Let the garlic and pepper cool slightly then finely chop and add to a medium bowl. Add the vinegar and red pepper and whisk to combine. Whisk in the parsley and extra-virgin olive oil. Remove 1/4 cup and refrigerate until ready to serve.
  3. Place steak in a resealable food storage bag or in a shallow dish. Pour the remaining chimichurri over the steak and turn to coat. Seal the bag or cover the dish and refrigerate for 2 hours.
  4. Preheat the grill to medium or set an indoor grill pan over medium heat. Clean and oil the grill grates or lightly coat the grill pan with oil. Remove the steak from the marinade, allowing any excess to drip off before adding it to the grill or grill pan. Cook 3 to 4 minutes on each side or until internal temperature reaches 135°F for medium-rare. Move steak to a cutting board and let rest 10 minutes.

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