Flank Steak with Almond Chimichurri

Almond Board of California
Almond Board Creamy Almond-Caper Sauce RecipesRecipe
4 servings

Ingredients

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3 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon sugar
Salt and pepper to taste
1 (2-pound) flank steak
Almond Chimichurri (recipe below)

Preparation

Combine lemon juice, soy sauce, garlic, sugar and salt and pepper in a zippered plastic bag; add steak and marinate refrigerated for 30 minutes to 24 hours. Preheat grill or broiler. Remove steak from marinade and use paper towels to dry it off. Grill or broil for about 4 to 6 minutes per side, until charred on the outside and cooked to preference inside. Remove from heat and let rest for 5 minutes before slicing and garnishing with almond chimichurri.

Almond Chimichurri
1/2 cup roughly chopped flat-leaf parsley
1/2 cup whole natural almonds, roughly chopped
Juice and minced zest of 1/2 lemon*
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt

Almond Chimichurri: Gently stir together all ingredients in a small bowl, and serve.

Note: *Zest is the peel's yellow part. Grate it from the fruit, or use a zester and mince the resulting strips. Nutritional analysis per serving.

Nutrition information per serving for 4 servings:
Calories 349, Fiber 2 g, Fat 25 g, Cholesterol 71 mg, Sat Fat 6.2 g, Sodium 519 mg, Mono Fat 13.3 g, Calcium 53 mg, Poly Fat 2.7 g, Magnesium 66 mg, Protein 27 g, Potassium 464 mg, Carb 5 g, Vitamin E 4.6 mg*

* Total Alpha-Tocopherol Equivalents

Created date

October 2009