As featured by Chef Will Staten at the 2017 NYC Wine & Food Festival
1 Large Grass-fed Aussie Flank Steak
1/3 cup "A Cajun Life" Blackening Spice Rub
"A Cajun Life" All-Purpose Seasoning Rub
1 1/2 cups of extra-virgin olive oil
1 bunch parsley
1 bunch cilantro
1-2 lemons & 1-2 limes (depending on how acidic you want the chimichurri)
6 garlic cloves
Salt and pepper to taste
2 tspred pepper flakes
1 tsp oregano
2 tbsp honey
For the flank steak: Rub extra virgin olive oil on steak to lightly coat, then season heavily with Blackening Spice rub, and let sit for 30mins to "marinate" while making chimchurri.
For the chimichurri: Chopped up solid ingredients (vegetables) and place in a bowl. Add liquids next and lightly stir. Zest and juice both the lemons & limes and stir chimichurri again. Add in the spices and dry herbs and mix thoroughly. Refrigerate until ready to serve steak.
To cook: When chimchurri is finished and cooled, cook the steak to medium-rare, and let rest 5-10mins before slicing and serving.
To serve: Garnish with chimichurri and torn leaves of parsley. Add salt & pepper to taste.