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Grilled Flank Steak with Green Onion-Ginger Chimichurri

Yield 6 servings (serving size: 3 ounces meat and about 2 tablespoons sauce)
Mint, rice vinegar, ginger, and green onions add an Asian twist to a Latin condiment.

Ingredients

  • 3/4 cup (1-inch) sliced green onions
  • 1/3 cup chopped fresh parsley
  • 1/4 cup fresh mint leaves
  • 3 tablespoons rice vinegar
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, peeled
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray

Nutrition Information

  • calories 218
  • caloriesfromfat 54 %
  • fat 13 g
  • satfat 4.2 g
  • monofat 6.7 g
  • polyfat 0.9 g
  • protein 22.1 g
  • carbohydrate 2 g
  • fiber 0.6 g
  • cholesterol 54 mg
  • iron 2.6 mg
  • sodium 462 mg
  • calcium 24 mg

How to Make It

  1. Prepare grill.

  2. Place first 10 ingredients in a blender or food processor; process until smooth.

  3. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with sauce.