Argentinian Steak With Chimichurri Sauce

By ladydee009

Recipe by Robyn Webb, MS, LN; photography by Kyle Dreier; food styling by Whitney Kemp

Ingredients

• Sauce
• 1 cup packed coarsely chopped fresh parsley
• 1/2 cup coarsely chopped fresh cilantro
• 5 garlic cloves, peeled
• 1/3 cup olive oil + 1/4 cup water
• 1/4 cup red wine vinegar
• 1 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 crushed red pepper flakes
• Steak
• 2 lbs. flank steak, 1 inch thick, trimmed

Details

Servings 9
Preparation time 20mins
Cooking time 40mins
Adapted from diabetesforecast.org

Preparation

Step 1

1.In a blender or food processor, blend the sauce ingredients until smooth.
2.Using a sharp knife, make 3 diagonal slashes on one side of the flank steak. Place the flank steak in a shallow baking pan. Pour 6 tablespoons of the sauce over the steak, turning to coat. Cover and refrigerate the steak for 4 hours and up to 24 hours. Add the remaining sauce to a serving dish and cover. If not using right away, refrigerate the sauce and bring to room temperature 15 minutes before serving.
3.Remove the steak from the refrigerator and allow it to come to room temperature for about 10 minutes. Leave the marinade on the steak. Coat an outdoor grill with cooking spray. Set the grill to medium high. Add the steak to the grill and grill for 5 to 7 minutes per side for rare, 7 to 10 minutes per side for medium, and 12 to 13 minutes per side for well done.
4.Remove the steak from the grill and let it rest for 10 minutes before carving. Carve thin slices and serve with the reserved chimichurri sauce.

Serving Size: 3 oz. steak plus a generous 1 Tbsp. sauce

Calories 210
Fat 13 g
Saturated Fat 3.3 g
Trans Fat 0 g
Carbohydrate 1 g
Fiber 0 g
Sugars 0 g
Cholesterol 55 mg
Sodium 150 mg
Potassium 305 mg
Protein 20 g
Phosphorus 160 mg
Choices: Lean Protein 3, Fat 1.5