Serves 6

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