Grilled Flank Steak with Chimichurri Sauce

Yield: 4 servings ( Serving Size: 1serving )
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  • olive oil cooking spray
  • 1 pound(s) flank steak, about 3/4-inch thick fat trimmed
  • 1/2 teaspoon(s) fine sea salt
  • 1/4 cup(s) nonfat plain Greek-style yogurt
  • 2 tablespoon(s) red wine vinegar
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) low-sodium vegetable broth
  • 20 sprig(s) fresh flat-leaf parsley
  • 5 sprig(s) fresh oregano leaves from
  • 4 clove(s) garlic
  • 1/2 teaspoon(s) red pepper flakes
  • 1/4 teaspoon(s) fine sea salt divided


  1. Grilled Flank Steak:
  2. Preheat grill to high heat and lightly mist grate with spray. Sprinkle steak with salt. Grill to desired doneness, about 4 minutes per side for medium-rare or 5 minutes per side for medium. Remove steak from grill and let rest, loosely covered with foil, for 5 minutes. Cut steak across the grain diagonally into thin slices.

  3. Chimichurri Sauce:
  4. Place all ingredients into a food processor fitted with a standard blade. Process to form a pesto-like sauce, scraping down the bowl as necessary.
April 2011

This recipe is a personal recipe added by Ftoast and has not been tested or endorsed by MyRecipes.

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