Labadie Recipe Database

Name Grilled Flank Steak with Chimichurri Number of People 3 List of Ingredients 12 oz. flank, skirt or sirloin steak 1/2 cup finely chopped fresh, flat-leaf parsley 1 bunch scallions 3 T. red-wine vinegar 2 T. water 3 cloves garlic, minced 1/2 tsp. salt 1/2 tsp. dried red-pepper flakes 1/2 tsp. coarsely ground black pepper 1/4 cup olive oil additional salt and pepper to taste Description To make the chimichurri sauce, mix the vinegar, water, garlic, salt, pepper flakes, and black pepper.  Whisk in oil.  When everything's blended, whisk in the parsley. Preheat a grill or grill pan on high.  Season the steak with salt and pepper and place it on the hot grill.  For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140 degrees F.  Trim the roots from the scallions and add the entire bunch to the grill just after you have flipped the steak.  Cook the scallions until they are lightly charred, about 4 to 5 minutes. Drizzle the steak with the chimichurri, and serve it with the grilled scallions.   Eat with a scoop of pinto beans or black beans and hot corn tortillas. Time 30 minutes Difficulty (1-5) 1 Notes Per serving:  430 calories, 38 g protein, 7 g carbohydrates, 28 g fat (8 g saturated), 2 g fiber, 400 mg sodium. I prefer Cilantro-Lime Chimichurri and the whole wheat, high fiber tortilla shells.  Also prefer a little more done, so about 6 to 8 minutes on each side. Image