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Cumin-Pepper Flank Steak with Horseradish Herb Sauce

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons chimichurri)

Ingredients

  • Chimichurri:
  • 2/3 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped green onions
  • 2 tablespoons water
  • 1 tablespoon prepared horseradish
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1 garlic clove, peeled
  • Steak:
  • 1 (1-pound) flank steak, trimmed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil

Nutrition Information

  • calories 201
  • fat 10.4 g
  • satfat 3.6 g
  • monofat 4.9 g
  • polyfat 0.6 g
  • protein 23.8 g
  • carbohydrate 1.8 g
  • fiber 0.8 g
  • cholesterol 43 mg
  • iron 2.4 mg
  • sodium 433 mg
  • calcium 40 mg

How to Make It

  1. To prepare chimichurri, combine first 8 ingredients in a food processor; process until smooth.

  2. To prepare steak, rub steak with cumin, 1/2 teaspoon salt, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri.