Broiled Flank Steak with Serrano Chile-Churri

Total Time:
40 min
28 min
12 min

6 servings

  • 2 pounds flank steak
  • 1 1/2 teaspoons coarse salt
  • 3 fresh serrano chiles, halved lengthwise
  • 2 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 packed cups fresh parsley leaves
  • 1 packed cup fresh cilantro leaves
  • Grated zest and juice of 1/2 lemon and 1/2 orange
  • 1/2 cup extra-virgin olive oil
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • Preheat oven to Hi-Broil. Line a sheet pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Blot steak with paper towels and sprinkle salt over both sides. Place on pan under broiler 10-12 minutes for medium-rare, depending on thickness of steak. Transfer to carving board and let rest 8 minutes, covering loosely with Reynolds Wrap® Heavy Duty Aluminum Foil to keep the temperature while the meat is resting.

  • Adjust spiciness of the chile-churri by using more or less seeds from the serranos. More seeds equals more heat. In a food processor, process serranos, garlic, oregano, salt, parsley, cilantro and zests until finely chopped. Transfer to a bowl and stir in citrus juices and olive oil. Slice flank steak thinly against the grain. Serve with chile-churri drizzled on top.

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