- 2½ lbs. Flank steak
- ½ cup coarse sea salt
- 1½ cups fresh basil leaves
- ¼ cup olive oil
- 2 tablespoon white wine vinegar
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic, minced
- 2 tablespoon lime juice
- 1 teaspoon red pepper flakes
- 2 splashes Worcestershire sauce
No nutrition information available
1.Sprinkle the steaks with the salt and let them sit until both sides are sweating, about 20-30 minutes each side.
2.Put the rest of ingredients in a food processor and pulse until smooth; refrigerate until the steaks are ready.
3.Rinse the steaks thoroughly, and pat dry.
4.Heat a generous drizzle of olive oil over high heat in a cast iron skillet and add steaks. Splash with Worcestershire.
5.Sear for 2-3 minutes on each side at a time, until desired doneness.
6.Serve with Chimichurri.