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Summer Herb Chimichurri with Grilled Steak

Yield 4 servings (serving size: 3 ounces steak and 3 tablespoons sauce)
Chimichurri is a thick and flavorful herb sauce. Fresh basil and marjoram stand in for traditional parsley in this version of the Argentine favorite.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots (about 3 ounces)
  • 8 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 cup chopped arugula
  • 1/4 cup finely chopped fresh basil
  • 1 teaspoon dried marjoram
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon Spanish smoked paprika
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray

Nutrition Information

  • calories 218
  • caloriesfromfat 41 %
  • fat 9.9 g
  • satfat 3.1 g
  • monofat 5 g
  • polyfat 0.7 g
  • protein 25 g
  • carbohydrate 6.8 g
  • fiber 0.7 g
  • cholesterol 42 mg
  • iron 2.2 mg
  • sodium 496 mg
  • calcium 51 mg

How to Make It

  1. Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 3 minutes or until tender. Remove from heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

  2. Prepare grill.

  3. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub paprika mixture over steak. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Spoon sauce down center of slices, and serve.