Flank Steak with Chimichurri

• 1 1/2 pounds trimmed flank steak
• 1 1/2 teaspoons kosher saltsalt
• 1/2 teaspoon ground cumincumin
• 1/2 teaspoon ground coriandercoriander
• 1/4 teaspoon black pepperpepper
• 1 large garlic clovegarlic
• 1 1/2 cups fresh cilantrocilantro
• 1 1/2 cups fresh flat-leaf parsleyparsley
• 1/4 cup distilled white vinegardistilled-white-vinegar
• 1/3 cup olive oilolive-oil
• 1/4 teaspoon cayennecayenne

1. 01Preheat broiler.
2. 02Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
3. 03Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
4. 04

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