Seared Flank Steak with Charred Broccoli Chimichurri
Why This Recipe Works
by Tim Chin
It’s kind of a running joke in today’s modern kitchens that it’s hip to burn everything. But charring exists as a technique for good reason. It imparts smoky, complex, subtle (OK, sometimes not so subtle) bitter notes that can elevate even the simplest of dishes to something memorable. We developed this recipe to show that sometimes—within reason—it’s OK to burn things. Here we take broccoli and char it in a dry pan to get pure char flavor. We incorporate some of that broccoli into a smoky, vibrant chimichurri sauce and dress the rest simply for a side. To riff on the classic beef and broccoli combo, we sear some flank steaks for a simple, flavor-packed meal that comes together in under an hour.