Grilled Flank Steak with Chimichurri Sauce

By carol gorman

Looking for a twist on a grilled flank steak recipe? Fresh herbs and our EVOO Tuscan Italian Dressing makes the perfect marinade and sauce to complement our grilled flank steak.

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Ingredients

• 1 1 1 beef flank steak (2 lb./900 g)
• 1 1 1 cup loosely packed parsley
• 1 1 1 cup loosely packed fresh cilantro
• 1 1 1 shallot, coarsely chopped
• 3/4 3/4 3/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 3 3 3 Tbsp. fresh lime juice

Preparation

Step 1

Score steak on both sides with shallow cross-cuts; place in shallow dish.

Process parsley, cilantro and shallots in food processor until finely chopped; spoon into medium bowl.

Add dressing and lime juice; mix well. Remove 1 cup dressing mixture; refrigerate until ready to serve.

Pour remaining dressing mixture over steak; turn steak to evenly coat both sides with dressing mixture. Refrigerate 3 hours to marinate.

Heat barbecue to medium heat. Remove steak from marinade; discard marinade.

Grill steak 10 to 12 min. or until medium doneness, turning occasionally. Remove from barbecue. Let stand 5 min. before cutting across the grain into thin slices. Serve with reserved dressing mixture.