Grilled Bottom Sirloin Flap Steak with Chimichurri

Ingredients

• 1 bunch fresh Italian parsley
• 1 bunch fresh cilantro
• 1 yellow onion
• 6 cloves garlic
• 1 ½ lb bottom sirloin flap steak
• 1 ½ teaspoons kosher salt
• 1 bunch green onions
• 1 tablespoon + ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon adobo seasoning
• Salsa Criolla, for serving

Steps

1. Chop parsley and cilantro coarsely (1 cup each). Chop yellow onion and garlic finely. Season beef with salt and set aside (wash hands).
2. Preheat grill (or grill pan) on medium. Rub green onions with 1 tablespoon oil. Place on grill and cook 5–7 minutes until charred; chop green onions coarsely.
3. Combine in small bowl: parsley, cilantro, yellow onions, garlic, green onions, vinegar, oregano, adobo seasoning, and remaining ½ cup olive oil; whisk until chimichurri is blended. (Makes about 3 cups chimichurri.)
4. Place steak on hottest part of grill; cook 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Slice beef against the grain; serve with Salsa Criolla and 1 ½ cups chimichurri.