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Garlic-Rubbed Flank Steak with Chimichurri Sauce

Yield 4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)
Chimichurri is a traditional tangy herb sauce from Argentina that's usually paired with grilled meat. Set aside half of the flank steak for Steak Panzanella another night.

Ingredients

  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1 large garlic clove
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon water
  • 4 servings Garlic-Rubbed Flank Steak

Nutrition Information

  • calories 221
  • caloriesfromfat 50 %
  • fat 12.4 g
  • satfat 3.2 g
  • monofat 7.1 g
  • polyfat 1 g
  • protein 24.2 g
  • carbohydrate 2.2 g
  • fiber 0.5 g
  • cholesterol 37 mg
  • iron 2.1 mg
  • sodium 349 mg
  • calcium 33 mg

How to Make It

  1. Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon water through food chute; process until well blended. Serve sauce with Garlic-Rubbed Flank Steak.