FLANK STEAK WITH CHIMICHURRI SAUCE

By JoyceW-2

PointsPlus Value: 5
Yields 3 ounces of steak and 1 1/2 tablespoons of sauce per serving.

NOTES:

This Argentinean sauce tastes best when you make it 30 minutes in advance. Add some heat with a pinch of crushed red pepper flakes.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 3 tablespoons parsley
• 2 tablespoons uncooked scallions, green parts only, minced
• 1 clove garlic, medium
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound uncooked lean flank steak, trimmed of all fat, at room temperature
• 1 clove garic, peeled and smashed with side of a knife
• 1/9 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

To prepare sauce, combine first 8 ingredients in a small bowl, stir well.

Place oven reack 4 inches from broiler; preheat broiler.

Rub both sides of steak with smashed garlic clove; discard garlic. Season steak with salt and pepper. Broil steak for 4 to 6 minutes on one side, flip and broil on second side until well-browned on outside and still pink in center; about 4 to 6 minutes more. Start testing steak for doneness after a total of 8 minutes.

To serve, remove steak from oven and allow to sit for 5 minutes (to reabsorb juices) before thinly slicing against grain; serve with sauce on the side.