Grilled Flank Steak with Green Onion-Ginger Chimichurri

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Mint, rice vinegar, ginger, and green onions add an Asian twist to a Latin condiment.
6 servings (serving size: 3 ounces meat and about 2 tablespoons sauce)


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3/4 cup (1-inch) sliced green onions
1/3 cup chopped fresh parsley
1/4 cup fresh mint leaves
3 tablespoons rice vinegar
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, peeled
1 (1 1/2-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray


Prepare grill.

Place first 10 ingredients in a blender or food processor; process until smooth.

Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with sauce.

Created date

April 2004

Nutritional Information

Calories 218
Caloriesfromfat 54 %
Fat 13 g
Satfat 4.2 g
Monofat 6.7 g
Polyfat 0.9 g
Protein 22.1 g
Carbohydrate 2 g
Fiber 0.6 g
Cholesterol 54 mg
Iron 2.6 mg
Sodium 462 mg
Calcium 24 mg