I made this last night. The rub for the steak was delicious, although I may omit the salt next time. It was a huge success! I served the steak and chimichurri with black beans and tostones. I will definitely be making this again, and soon!
Grilled Flank Steak with Chimichurri
Steak with chimichurri is one of Argentina's national dishes. Although it's difficult to find, the author likes skirt steak, a full-flavored, inexpensive strip similar to flank steak. The steak is flavored with a rub modeled on "dry" chimichurri, popular among Argentina's gaucho's.
Yield: 6 servings (serving size: 3 ounces steak and 2 tablespoons chimichurri)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 218
- Calories from fat: 50%
- Fat: 12.1g
- Saturated fat: 4.1g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1g
- Protein: 23.5g
- Carbohydrate: 3g
- Fiber: 0.7g
- Cholesterol: 57mg
- Iron: 2.8mg
- Sodium: 314mg
- Calcium: 26mg
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (1 1/2-pound) flank or skirt steak, trimmed
- Cooking spray
- 1 1/2 cups Chimichurri
Preparation
- Prepare grill.
- Combine first 8 ingredients in a small bowl; rub steak with spice mixture. Marinate in refrigerator 30 minutes.
- Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Serve with Chimichurri.
Grilled Flank Steak with Chimichurri Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Central/South American
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Grill
- PUBLICATION: Cooking Light
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