Argentine Chimichurri Flank Steak

• 220 g flank steak
• 1 medium sweet potato, roasted
• 1/2 cups fresh parsley
• 1/4 cups fresh cilantro
• 3 cloves garlic
• 1/4 cups olive oil
• 2 tbsp red wine vinegar
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. 1

   Blend parsley, cilantro, garlic, olive oil, vinegar, and red pepper flakes for chimichurri

2. 2

   Season flank steak with salt and pepper

3. 3

   Heat grill pan over high heat and cook steak 4-5 minutes per side for medium-rare

4. 4

   Let steak rest for 5 minutes, then slice against the grain

5. 5

   Serve sliced steak with roasted sweet potato

6. 6

   Drizzle generously with chimichurri sauce