Garlic-Rubbed Flank Steak with Chimichurri Sauce

From Cooking Light

Yield: 4 servings
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  • 1 whole(s) flank steak (2 lbs)
  • 3/4 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) black pepper
  • 2 whole(s) garlic cloves, minced
  • 1/2 cup(s) flat-leaf parsley
  • 2 tablespoon(s) fresh lemon juice (or high quality bottled)
  • 1/2 teaspoon(s) crushed red pepper
  • 1/4 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) sugar
  • 1/4 teaspoon(s) ground cumin
  • 1 whole(s) garlic clove
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) water


  1. 1. Take the steak out of the refrigerator 30-60 minutes before cooking. Prepare the rub in a small bowl: 3/4 teaspoon kosher salt, 1/2 teaspoon pepper, 2 cloves of minced garlic (ingredients 2 through 4 above). Spread evenly over the steak and let sit.

  2. 2. Make the chimichurri. Process ingredients 5 through 11 above (parsley, lemon juice, red pepper, salt, sugar, cumin, garlic) in a food processor until finely minced. With the processor on, slowly pour the olive oil and the water through the food chute. Process until well blended. Set aside.

  3. 3. Preheat the grill to medium-high. Grill the steak 5 minutes on each side (or 5 minutes on one side and 4 minutes on the other if the steak is less than 2 lbs.). Remove from the grill. Cover and let stand 5-10 minutes. Cut steak diagonally across the grain into thin slices. Serve with chimichurri on the side.
May 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

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