GRILLED FLANK STEAK WITH CHIMICHURRI
Note: The recipe for chimichurri sauce makes 2 cups. Although you will only need a small portion for the steak, the rest can be saved for a few days in the refrigerator and used to bring a bright note to other meals. From Meredith Deeds.
- 1/3 c. red wine vinegar
- 1/4 c. water
- 1 tsp. salt
- 3 garlic cloves, minced
- 1/4 c. finely minced onion
- 2 c. minced fresh cilantro
- 1 c. minced fresh flat-leaf parsley
- 1/3 c. finely chopped fresh oregano
- 1/2 c. extra-virgin olive oil
- 1 (2 lb.) flank steak, trimmed
- Freshly ground black pepper to taste
Combine vinegar, 1/4 cup water, salt, garlic and onion in a medium bowl. Stir in cilantro, parsley and oregano. Whisk in oil.
Put meat in a glass, stainless-steel or ceramic dish. Toss with 1/4 cup marinade. Cover and chill for at least 30 minutes, but up to 4 hours.
Preheat grill. Remove meat from marinade and pat dry. Place steak on an oiled grill rack; grill 5 minutes on each side for medium rare or until desired degree of doneness.
Remove from grill; place on a cutting board. Let rest for 10 minutes. Cut steak diagonally across grain into thin slices. Serve with a 1/2 cup chimichurri sauce on the side.
Nutrition information per serving
Calories 301 Fat 12 g Sodium 190 mg Saturated fat 3 g
Carbohydrates 1 g Calcium 14 mg
Protein 44 g Cholest 110 mg Dietary fiber 0 g
Diabetic exchanges per serving: 6 lean meat