Steak with Chimichurri Bowl (CookUnity Inspired)

Ingredients

Instructions

1. 1Bring the steak to room temperatureTake the steak out of the fridge about 30 minutes before cooking and pat it very dry. Season both sides generously with kosher salt and black pepper. A dry, room temperature steak gives you a far better crust than a cold wet one straight from the fridge.
2. 2Make the chimichurriStir together the parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and 4 tablespoons of the olive oil in a bowl. Add a pinch of salt and let it sit while you cook so the flavors meld. This is meant to be loose and spoonable, so add a little more oil if it looks tight.
3. 3Sear the steakHeat the remaining 1 tablespoon of oil in a heavy skillet or cast iron pan over medium high until it just starts to smoke. Sear the steak for 4 to 5 minutes per side for medium rare, aiming for an internal temperature of 130 to 135 degrees Fahrenheit. Move it to a cutting board and let it rest for at least 5 minutes.
4. 4Blister the vegetablesIn the same hot pan, add the zucchini half moons and cook for 3 to 4 minutes until they pick up some color and soften. Toss in the cherry tomatoes for the last minute just to warm and burst them slightly. A little char here adds a lot of flavor.
5. 5Slice against the grainLook for the direction of the muscle fibers and slice the rested steak thinly against the grain. This is the single most important step for a tender bite, especially with flank steak, so take your time and cut across those lines.
6. 6Assemble the bowlsDivide the quinoa or brown rice among four bowls. Top each with sliced steak, the blistered zucchini and tomatoes, and a few slices of avocado. Spoon plenty of chimichurri over the top and serve.