Flank Steak with Chimichuri Sauce

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Chimichurri, a staple of Argentina, is an uncooked sauce made of finely chopped parsley, garlic, olive oil, oregano, and red wine vinegar. It is a perfect marinade and an accompaniment to any cut of beef.

Prep Time: 3hr | Cook Time: 30min | Total Time: 3 hr 30min | Yield: 5-6

Ingredients:

• 1.75 pounds Flank steak

• 1 Tbsp. olive oil

• Salt and pepper to taste

Sauce

• 1 yellow onion, finely chopped

• 3 scallions, finely chopped

• 4 garlic cloves, finely chopped

• ¼ cup jalapeño peppers, diced

• ½ cup red wine vinegar

• 1 cup cilantro, finely chopped

• 1 cup Italian parsley, finely chopped

• 2 Tbsp. oregano, finely chopped

• 1 tsp. red pepper flakes

• ½ cup extra virgin olive oil

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees.

2. Place flank steak in a 9×13 inch baking dish. Coat with olive oil, salt and pepper.

3. In a mixing bowl, combine onion, scallions, garlic, jalapeño peppers, and red wine vinegar and 1 tsp. salt. Let sit 10 minutes.

4. Stir in cilantro, parsley, oregano and red pepper flakes.

5. Using a fork, whisk in olive oil.

6. Reserve 1 cup chimichurri in a small bowl for sauce.

7. Marinate meat with the remaining chimichurri. Cover and chill at least 2 hours or up to overnight.

8. Grill meat about 8 minutes on each side or until desired doneness.

9. Serve with chimichurri sauce on top, white rice, and vegetables.

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Nutrition Facts:

Serving Size: 5-6 oz. steak 1 tbsp. sauce

Calories: 416

Total Fat: 28 g

Total Carbohydrate: 2 g

Protein: 37 g

Equivalents:

5-6 oz. medium fat protein and 1 fat