Flank Steak with Chimichurri
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 1/4 cup distilled white vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne
- 1 large garlic clove
- Carbohydrate 2 g(1%)
- Cholesterol 77 mg(26%)
- Fat 22 g(33%)
- Fiber 1 g(3%)
- Protein 25 g(49%)
- Saturated Fat 6 g(28%)
- Sodium 362 mg(15%)
- Calories 304
Preparation Preheat broiler. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
Preparation Preheat broiler. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
