1-1.5lbs skirt or flat iron steak
3 garlic cloves, peeled
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
1 cup olive oil
¼ cup fresh lime juice
2 tsp crushed red pepper flakes
2 tsp kosher salt
Cracked black pepper
In a food processor add parsley leaves, cilantro leaves, fresh lime juice, red pepper flakes, and salt. Pulse together until finely chopped. Slowly add in olive oil until mixture is finely chopped and well combined.
Add steak to a large bowl or dish and coat with ½ of the chimichurri mixture to marinade. Cover the steak and refrigerate for 1-2 hours. Reserve rest of the chimichurri mixture for topping.
In a large cast iron skillet or grill pan heat 1 tbsp of olive oil over medium-high heat. Remove steak from marinade and season evenly with kosher salt and cracked black pepper. Sear the steaks in the hot skillet for 3-4 minutes on each side, depending on how large/thick your steak is. Remove steak from skillet and cover with foil. Let the steak rest for 5-7 minutes before slicing on the grain.
Meanwhile, prepare Southwest Meal Kit according to package. Top steak slices with extra chimichurri before serving.