Ingredients

• 2 pounds flank steak
• 1 1/2 teaspoons coarse salt
• 3 fresh serrano chiles, halved lengthwise
• 2 cloves garlic, smashed
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 packed cups fresh parsley leaves
• 1 packed cup fresh cilantro leaves
• Grated zest and juice of 1/2 lemon and 1/2 orange
• 1/2 cup extra-virgin olive oil
• Reynolds Wrap® Heavy Duty Aluminum Foil

Instructions

1. Preheat oven to Hi-Broil. Line a sheet pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Blot steak with paper towels and sprinkle salt over both sides. Place on pan under broiler 10-12 minutes for medium-rare, depending on thickness of steak. Transfer to carving board and let rest 8 minutes, covering loosely with Reynolds Wrap® Heavy Duty Aluminum Foil to keep the temperature while the meat is resting.
2. Adjust spiciness of the chile-churri by using more or less seeds from the serranos. More seeds equals more heat. In a food processor, process serranos, garlic, oregano, salt, parsley, cilantro and zests until finely chopped. Transfer to a bowl and stir in citrus juices and olive oil. Slice flank steak thinly against the grain. Serve with chile-churri drizzled on top.