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London Broil with Chimichurri

Photo: Randy Mayor; Styling: Claire Spollen
Yield Serves 4 (serving size: 3 ounces beef, about 1 1/2 tablespoons chimichurri, and 1 bread slice)

Ingredients

  • 1 cup fresh flat-leaf parsley leaves
  • 2 1/2 tablespoons olive oil, divided
  • 1 tablespoon fresh oregano leaves
  • 2 teaspoons sherry vinegar or white wine vinegar
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, divided
  • 1 green onion, coarsely chopped
  • 1 pound flank steak, trimmed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1-ounce) slices whole-grain bread or Italian bread

Nutrition Information

  • calories 323
  • fat 16 g
  • satfat 3.8 g
  • monofat 8.6 g
  • polyfat 1.7 g
  • protein 29 g
  • carbohydrate 14 g
  • fiber 3 g
  • cholesterol 70 mg
  • iron 4 mg
  • sodium 431 mg
  • calcium 89 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Place parsley, 1 1/2 tablespoons oil, oregano, vinegar, red pepper, 1 garlic clove, and green onion in a food processor; process until finely chopped. Rub 2 tablespoons parsley mixture evenly over steak; reserve remaining parsley mixture. Let steak stand at room temperature 15 minutes.

  3. Sprinkle steak with salt and pepper. Place steak on grill rack coated with cooking spray. Grill, covered, 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.

  4. Brush both sides of bread slices with remaining 1 tablespoon oil; grill 2 minutes on each side or until toasted. Cut remaining garlic clove in half; rub cut sides of garlic over toasted bread. Serve toast with steak and reserved parsley mixture.