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Dry and season the steak: Pat the steak dry with paper towels. Season generously on both sides with salt and pepper.
Heat the pan: Heat a 12-inch cast-iron skillet over high heat for 3 minutes.
Add the olive oil once the pan is hot.
Cook the steak: Using tongs, add the steak to the pan, pressing down to ensure good contact.
Sear the first side until browned, about 2 to 4 minutes, then flip and cook the other side for 2 to 4 minutes for medium-rare or until desired doneness.
Rest the steak: Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
Slice and serve: Slice the steak against the grain into 1/4-inch thick slices.
Serve with the avocado chimichurri sauce either on top or on the side.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 520 kcal | Servings: 4 servings
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