Cumin-Pepper Flank Steak with Horseradish 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

Preparation

1. 1. To prepare chimichurri, combine first 8 ingredients in a food processor; process until smooth.
2. 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.