Cumin-Pepper Flank Steak with Horseradish Chimichurri

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons chimichurri)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 10.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 23.8g
  • Carbohydrate: 1.8g
  • Fiber: 0.8g
  • Cholesterol: 43mg
  • Iron: 2.4mg
  • Sodium: 433mg
  • Calcium: 40mg

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.
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Cumin-Pepper Flank Steak with Horseradish Chimichurri Recipe at a Glance
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