Garlic-Rubbed Flank Steak with Chimichurri 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.

Yield: 4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 50%
  • Fat: 12.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1g
  • Protein: 24.2g
  • Carbohydrate: 2.2g
  • Fiber: 0.5g
  • Cholesterol: 37mg
  • Iron: 2.1mg
  • Sodium: 349mg
  • Calcium: 33mg

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

Preparation

  1. 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.
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