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For the chimichurri sauce: Make the chimichurri sauce by combining the olive oil, mint, oregano, parsley, sherry vinegar, lime juice, shallot and garlic in a bowl. Mix all the ingredients together and season with salt and pepper. Set aside.
For the steak: Heat 2 tablespoons vegetable oil in 2 large pans over high heat. Mix the coriander, cumin and peppercorns together into a spice blend. Season the flank steak on all sides with some salt and spice blend. Once the oil is almost smoking, add 2 pieces of flank steak to each pan. Reduce the heat to medium and saute until a nice crust is formed. Flip the meat and saute on the other side. If you have thick pieces of flank steak or prefer it cooked more than medium rare, you may put the steak in the oven with the byaldi to finish cooking. Once the steak has a nice sear and is cooked to the desired temperature, transfer to a cutting board to rest for 3 to 4 minutes.
Slice the meat against the grain in slices about 1/4-inch thick. Place each sliced portion on a plate, season with a little salt and pepper and drizzle the chimichurri sauce over the steak. Serve the byaldi family style in the middle of the table.