Instructions
1. Prep the Chimichurri
- Grill or char the green onions in a hot pan or directly on the grill for 2–3 minutes until lightly blackened and softened.
- In a food processor or blender, combine charred green onions, parsley, garlic, vinegar, red pepper flakes, and salt. Pulse until finely chopped.
- With the motor running, slowly drizzle in the olive oil until the mixture is loose and sauce-like. Taste and adjust seasoning as needed. Set aside or chill until ready to use.
2. Season & Grill the Flank Steak
- Pat flank steak dry with paper towels. Rub both sides with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Preheat grill (or grill pan) to high heat. Grill steak for 4–5 minutes per side for medium-rare, or to your preferred doneness.
- Remove from grill and rest the steak for 5–10 minutes before slicing.
3. Slice & Serve
- Slice steak thinly against the grain for maximum tenderness.
- Drizzle generously with green onion chimichurri and serve with extra sauce on the side.
Serving Suggestions
- Serve with roasted potatoes, grilled vegetables, or a fresh green salad.
- Use leftovers in tacos, wraps, or steak and egg breakfasts.
Tips
- Marinate ahead: You can marinate the steak in the seasoning mix for 1–2 hours (or overnight) for extra flavor.
- No grill? Use a cast iron skillet or grill pan on the stovetop.
- Chimichurri keeps: Store extra sauce in the fridge for up to 4 days. It also pairs well with chicken, fish, or roasted veggies!
Juicy steak, bold green sauce, and grill-kissed perfection — this dish is summer in every bite. 
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