Chimichurri Flank Steak

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 262.0
  • Total Fat: 12.7 g
  • Cholesterol: 85.1 mg
  • Sodium: 124.2 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 34.5 g

View full nutritional breakdown of Chimichurri Flank Steak calories by ingredient


Introduction

Marinated Flank Steak with wet rub. Marinate for minimum of 3 hours, and refrigerate turning often. Marinated Flank Steak with wet rub. Marinate for minimum of 3 hours, and refrigerate turning often.
Number of Servings: 1

Ingredients

    ONE GOOD SIZE FLANK STEAK

    WET RUB for Steak:

    4 tbsp olive oil
    1 tbsp lime juice
    2 tsp dried oragano
    1 tsp dried basil 1 tep paparika
    1 tsp crushed red pepper flakes
    1/2 tsp kosher salt
    1/2 tsp fresh ground pepper
    2 garlic cloves, minced
    COMBINE ALL INGREDIENTS, RUB ON BOTH SIDES OF THE FLANK STEAK AND PLACE IN GALLON-SIZED ZIP LOCK BAG AND REFRIGERATE MINIMUM 3 HOURS OR OVERNIGHT.

    CHIMICHURRI SAUCE:
    1 cup fresh cilanto leaves
    1tbsp minced fresh garlic
    3/8 cup olive oil
    2 tbsp red wing vinegar
    1/2 tbsp kosher salt
    1/2 tbsp black pepper
    finely chop the cilantro and parsley. put all the ingredients in a blender or small proccessor and puree.



Directions

REMOVE THE STEAK FROM THE MARINADE AND PAT BOTH SIDES OF THE STEAK DRY. OVER HIGH HEAT, LAY THE STEAK DIAGONALLY ARCOSS A GRILL OR GRILL PAN. COOK FOR 3 MINUTES THEN TURN 1/4 TURN AND COOK FOR 3 MORE MINUTES. FLIP THE STEAK AND COOK FOR 5 ADDITIONAL MINUTE. REMOVE TYHE STEAK AND LET THE STEAK REST FOR AT LEAST 5 MINUTES, THEN SLICE IT AGAINST THE GRAIN ON A BIAS OF 45* TO MAXIMIZE TENDERNESS. GENEROUSLY SPOON THE CHIMICHURRI SAUCE OVER STEAK AND SERVE

Serving Size: serves 4 to 6 people

Number of Servings: 1

Recipe submitted by SparkPeople user PLEWIS41.