Friday Night Steak

Step 1 -In a 12-inch cast-iron skillet over medium-high heat, add 1 tablespoon of the olive oil, while swirling the skillet to coat.

Step 2 -On a large platter, add the flank steak and evenly sprinkle both sides with 1 1/2 teaspoons of the salt and 1 teaspoon of the black pepper.

Step 3 -Add the seasoned flank steak to the heated olive oil and cook, while flipping it every 2 minutes, until the beef reaches an internal temperature of 125 degrees F, about 5-7 minutes. This will ensure a medium-rare temperature. For a more done steak, cook 3-5 minutes longer.

Step 4 -Transfer the cooked flank steak from the skillet to a cutting board and cover it loosely with aluminum foil to let it rest, about 10 minutes.

Step 5 -In the container of a food processor, add the parsley, the cilantro, the shallots, the red wine vinegar, the garlic, the remaining salt, and the remaining black pepper and pulse, stopping and scraping down the sides of the container as needed, until finely chopped, about 10 pulses.

Step 6 -With the food processer running and through the food chute, slowly pour the remaining olive oil into the herb mixture and mix until thoroughly combined but still chunky, about 10 seconds.

Step 7 -Discard the aluminum foil and with a sharp knife, cut the rested flank steak diagonally against the grain into 1/4-inch-thick slices.

Step 8 -Serve the sliced flank steak with the hot roasted potatoes and the herb sauce.