Grilled Flank Steak with Green Onion-Ginger Chimichurri

Mint, rice vinegar, ginger, and green onions add an Asian twist to a Latin condiment.

Yield: 6 servings (serving size: 3 ounces meat and about 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 54%
  • Fat: 13g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.1g
  • Carbohydrate: 2g
  • Fiber: 0.6g
  • Cholesterol: 54mg
  • Iron: 2.6mg
  • Sodium: 462mg
  • Calcium: 24mg

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

Preparation

  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.
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Grilled Flank Steak with Green Onion-Ginger Chimichurri Recipe at a Glance
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