This week, Chef Sam Bosha, assistant manager of Fleishers Craft Butchery in Cos Cob, shows Tina Redwine how to make Chimichurri flank steak.

Season flank with salt and pepper (if you would like to add a fat, use vegetable oil to brush the grill). Place over medium heat and cook for approximately 8 minutes per side for medium. You can rotate steak 90 degrees for nice hatch marks after 4 minutes on each side. 

Allow to rest off heat for 15 minutes and slice across the grain. 

Top with Chimmichurri

1 bunch parsley 

1 bunch cilantro

7 grams fresh garlic, peeled

7.5 grams salt

5.3 grams pepper

¾ cup olive oil

½ cup red wine vinegar

Cut excess stems off parsley and cilantro, add herbs, garlic, salt, and to the food processor and blend until almost smooth. Add red wine vinegar to the food processor and begin to blend as you stream in oil.