Seared Flank Steak with Charred Broccoli Chimichurri

Season steaks liberally on both sides with salt. Place on wire rack set in rimmed baking sheet and set aside.

Chop 2 ounces broccoli florets fine and place in 12-inch cast-iron or stainless-steel skillet. Place skillet over high heat and cook, stirring occasionally, until well charred, 8 to 10 minutes; transfer to bowl of food processor. Wipe out skillet with paper towels. Return skillet to high heat and heat for 30 seconds. Spread remaining 14 ounces broccoli in skillet and cook, stirring occasionally, until well charred, 6 to 8 minutes. Transfer charred broccoli to large bowl and toss with arugula, olive oil, 2 teaspoons honey, lemon juice, and ¼ teaspoon pepper flakes. Season with salt and pepper to taste and top with shaved Pecorino to taste. Cover bowl tightly and set aside.

Add parsley, cilantro, shallot, vinegar, garlic, 1 teaspoon honey, 1 teaspoon salt, and ¼ teaspoon pepper flakes to food processor with broccoli and process until finely chopped, 15 to 30 seconds. With processor running, slowly drizzle in ½ cup vegetable oil until emulsified, about 30 seconds. Transfer chimichurri to small bowl and set aside.

Wipe out skillet with paper towels. Heat 2 tablespoons vegetable oil in now-empty skillet over high heat until just smoking. Pat steaks dry with paper towels and season liberally on both sides with pepper Add steaks to skillet, reduce heat to medium-high, and cook until browned on first side, 1½ to 2 minutes. Flip steaks and cook until browned on second side, 1½ to 2 minutes. Flip steaks and continue to cook, flipping every 30 seconds, until meat registers 120 degrees F/49 degrees C (for medium-rare), 1 to 2 minutes longer. Transfer steaks to cutting board, spread with ⅓ cup chimichurri, and let rest for 10 minutes. Slice steaks thinly against grain. Transfer sliced steak to warm platter and serve with charred broccoli and remaining chimichurri.