Directions

1. Liberally season flank steak with salt and freshly cracked pepper.
2. Add finely chopped flat-leaf parsley and cilantro, minced shallot, and garlic cloves to a small mixing bowl. Top with rice wine vinegar, lime juice, Clebby’s Avocado Oil, and red pepper flakes.
3. Mix to combine and season to taste with salt and pepper.
4. Let sit to allow the ingredients to marinate.
5. Heat grapeseed oil in a large cast iron skillet over medium-high heat. Add flank steak and sear for 4-5 minutes per side.
6. Transfer to a cutting board and let rest for 10 minutes.
7. Slice the flank steak against the grain and sprinkle flakey salt over the meat then spoon over the chimichurri sauce.