Grilled Flank Steak with Chimichurri Sauce
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, flank steak (london broil)
|
|
| Sauce | |||
| 4 | each |
jalapeño pepper
stems and seeds removed, finely chopped |
*
|
| ½ | cup |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
black pepper
fresh ground |
|
| ½ | cup |
olive oil
|
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, flank steak (london broil)
|
|
| Sauce | |||
| 4 | each |
jalapeño pepper
stems and seeds removed, finely chopped |
*
|
| 118 | ml |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
black pepper
fresh ground |
|
| 118 | ml |
olive oil
|
|
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 59 | ml |
water
|
|
Directions
Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about ⅛ to ¼ inch deep and rub in the sauce, reserving some of the sauce to serve with the meal.
Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator.
Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling.
Grill the meat over charcoal or under a broiler until medium- rare.
Carve the steak immediately across the grain into strips about ¼ inch thick and serve with extra sauce.
If the meat is allowed to sit before carving, it will toughen.
