Remove tendon by starting at the V end of the steak and slowly slice one side of the meat away from the steak. Use the tendon as a guide and slide your knife right along it. Once you have separated the meat into two pieces, remove the rest of the tendon from the remaining piece of meat.
Heat your grill pan to medium high heat and coat with non stick cooking spray. Season the steak generously with salt and pepper, then sprinkle on the garlic powder.
Place your steak on the grill and let cook for about 5 minutes before turning to cook for an another 5 minutes. You will then need to let your steak cook for an additional 5 minutes on each side (to reach medium) before removing from the grill.
Let your meat rest for about 7 mins before cutting into your steak. Prepare your Chimichurri Sauce while you wait.
Chop the parsley and garlic (or process in a food processor for several pulses). Place in a small bowl and stir in the olive oil, vinegar, oregano, salt, pepper, and red pepper flakes and adjust seasoning if needed.
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