Pan Seared Flap Steak with Fresh Herb Chimichurri
From the kitchen of Chez Tse

Serves 4

Chimichurri

• 1 tablespoon shallot, about 1/2 of a medium shallot, chopped
• 2 tablespoons capers, drained
• 1 anchovy filet (optional)
• 2 large sprigs tarragon, roughly chopped
• 7 sprigs parsley, roughly chopped
• 5 chives, roughly chopped
• Zest from 1/2 lemon
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• Salt and pepper

Steaks

• 4 6-ounce flap steaks
• 1 tablespoon extra virgin olive oil

For the chimichurri:

• Place shallot, capers, anchovy (if using), tarragon, parsley, chives and lemon zest in a mortar and pestle.
• Pound and grind herbs until a smooth paste forms.
• Pour in olive oil and lemon juice and mix to combine.
• Taste and adjust seasoning if necessary.
• Set aside.

For the steaks:

• Season steaks with salt.
• Heat a large cast iron or stainless steel skillet over medium high heat.
• Once hot, add oil and let oil heat until shimmering and just beginning to smoke.
• Add steaks and sear until nicely colored, about 4 minutes per side.
• Remove steaks from pan and let rest in a warm place, turning once or twice, about 5 minutes.
• Spoon sauce over steaks and serve.