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id
589
Name
Grilled Flank Steak with Chimichurri
Main Dish Category
Main Dish
Secondary Dish Category
Beef,
Main Ingredient
Flank Steak
Other Ingredient
Green Onions
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
Cooking Type
Barbecue
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.
Origin
Men's Health May 2009
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