Step 1
In a skillet over medium-low heat, toast the garlic. Shake the pan occasionally. When the garlic is fragrant and is speckled with brown spots it is ready to remove from the heat. This takes about 5 minutes.
Step 2
When the garlic has cooled enough to touch them, peel the garlic.
Step 3
Put the peeled garlic in a blender with the cilantro, parsley, shallots, pepper flakes and vinegar.
Step 4
Turn the blender on and leave it running. Slowly drizzle in 4 Tablespoons of olive oil. Once this is emulsified, turn off the blender.
Step 5
Taste the sauce, add a little more seasoning if needed.
Step 6
Dry off the room temperature whole steak very well with paper towels.
Step 7
Rub olive oil over all of the steak.
Step 8
Sprinkle Your Acme Seasoning of choice over the steak and rub on, making sure the whole steak is seasoned.
Step 9
Heat a skillet over medium heat until it is hot. Add 2 Tablespoons of olive oil. Carefully set the steak onto the hot oil. Brown the steak on all sides.
Step 10
Once all sides of the steak are browned, place the steak onto an oven safe pan or small rimmed baking sheet.
Step 11
Place the pan with the steak into a 325 degree oven. Roast the steak until the internal temperature is 128 degrees. We think Themoworks has the most reliable thermometer.
Step 12
Remove the steak from the oven. Set aside for 5 minutes to allow the steak to rest and hold in the juices.
Step 13
After resting, transfer the steak to a cutting board. Cut the steak across the grain in thin slices.
Step 14
Serve the steak with the chimichurri sauce.
