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 Cooking Light

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

  1. Prepare grill.
  2. Combine first 8 ingredients in a small bowl; rub steak with spice mixture. Marinate in refrigerator 30 minutes.
  3. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Serve with Chimichurri.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Flank Steak with Chimichurri Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy