Cumin-Pepper Flank Steak with Horseradish Chimichurri

Cumin-Pepper Flank Steak with Horseradish Chimichurri Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross


4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons chimichurri)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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


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
1 (1-pound) flank steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil


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.

Jackie Mills, MS, RD,

Cooking Light

December 2008
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