Chimichurri Steak Flatbread

Preheat your oven to 400F (200C).

In a small bowl, combine 1/2 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper to make the chimichurri. Set aside.

Season 1 lb of flank steak evenly with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat a cast-iron skillet over medium-high heat with 1 tbsp of extra virgin olive oil. Sear the flank steak for 4 to 5 minutes per side for medium-rare. Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.

Place 2 artisan flatbreads on a large baking sheet. Brush the tops evenly with the remaining 3 tbsp of extra virgin olive oil. Bake for 5 minutes until lightly toasted.

Remove the flatbreads from the oven and top evenly with 1 cup shredded mozzarella cheese, the sliced flank steak, and 1/4 cup thinly sliced red onion.

Return to the oven and bake for 5 to 7 minutes until the cheese is completely melted and bubbly.

Remove from the oven, drizzle generously with the reserved chimichurri sauce, slice into pieces, and serve immediately.