Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Ivy Manning
Recipe by Cooking Light July 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 3 ounces beef, about 1 1/2 tablespoons chimichurri, and 1 bread slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

323 calories; fat 16g; saturated fat 3.8g; mono fat 8.6g; poly fat 1.7g; protein 29g; carbohydrates 14g; fiber 3g; cholesterol 70mg; iron 4mg; sodium 431mg; calcium 89mg.
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