Chimichurri Steak Bites

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  2 lbs Beef Flank Steak, Boneless
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  1 tsp 1 teaspoon fine sea salt
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  0.5 tsp 1/2 teaspoon freshly-ground black pepper
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  0.5 tsp Paprika, Smoked
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.7 cup Chimichurri sauce

Instructions

1. 1Pat the flank steak dry with paper towels and cut into bite-sized cubes (roughly 1–1.5 inches). Season evenly with the fine sea salt, black pepper, and smoked paprika.
2. 2Heat the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering, about 2–3 minutes.
3. 3Add the steak bites in a single even layer, working in batches if needed to avoid crowding. Cook undisturbed for 3–4 minutes until the bottoms are golden brown and seared.
4. 4Flip the steak bites and cook for another 2–3 minutes until the second side is golden brown and the internal temperature reaches 130–135°F for medium-rare.
5. 5Remove the pan from the heat and drizzle the chimichurri sauce evenly over the steak bites. Toss gently to coat.
6. 6Divide the steak bites evenly into 4 airtight containers while still warm, spooning any pan juices over the top.
7. 7Store in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat for 2–3 minutes until warmed through before serving, and drizzle with additional chimichurri if desired.