Chimichurri Steak Flatbread

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

Preheat oven to 400F. Place 2 large artisan flatbreads on a baking sheet and bake for 5-7 minutes until the edges are golden and crispy.

Season 8 oz of flank steak evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper on both sides.

Heat a cast-iron skillet over medium-high heat. Sear the seasoned flank steak for 4-5 minutes per side until medium-rare. Remove from the heat and let the steak rest on a cutting board for 5 minutes.

Slice the rested flank steak thinly against the grain.

To assemble, distribute the sliced steak evenly over the crisped flatbreads. Dollop 2 oz of crumbled goat cheese across the top, and generously drizzle with the prepared chimichurri sauce. Slice into wedges and serve immediately.