Name: Grilled Flank Steak with Chimichurri
Ingredients: 1 ½ lbs Flank steak; 1 tsp Garlic powder; ¾ tsp Ground cumin; ½ tsp Dried oregano; Fresh ground pepper; Light salt to taste; For Chimichurri Sauce:; 2 tbsp Parsley, finely chopped; 2 tbsp Cilantro, finely chopped; 2 tbsp Red onion, finely chopped; 1 Clove of garlic, minced; 2 tbsp Extra virgin olive oil; 2 tbsp Apple cider vinegar; 1 tbsp Water; ¼ tsp Light salt; ⅛ tsp Black pepper; ⅛ tsp Crushed red pepper flakes

Started February 7, 2019 3908 0 0

AuthorLesia Petrizio

Rating

*Please consult your program for a proper protein serving size.
**Each serving of steak counts as 1 protein. 1 1/2 tablespoons of chimichurri sauce counts as 1 fat.

Yields1 Serving

1 ½ lbs Flank steak

1 tsp Garlic powder

¾ tsp Ground cumin

½ tsp Dried oregano

Fresh ground pepper

Light salt to taste

For Chimichurri Sauce:

2 tbsp Parsley, finely chopped

2 tbsp Cilantro, finely chopped

2 tbsp Red onion, finely chopped

1 Clove of garlic, minced

2 tbsp Extra virgin olive oil

2 tbsp Apple cider vinegar

1 tbsp Water

¼ tsp Light salt

⅛ tsp Black pepper

⅛ tsp Crushed red pepper flakes

Using a sharp knife, lightly score the steak on both sides in a crisscross pattern. In a small bowl combine garlic powder, cumin, oregano, salt and pepper. Season both sides of the steak with this seasoning blend.

For the chimichurri, combine red onion, vinegar, salt and olive oil and let sit for 5 minutes. Add the remaining ingredients and mix together.

Prepare the grill on high heat, and grill until desired temperature. Transfer steak to cutting board and let rest for 5 minutes. Thinly slice and top with chimichurri sauce

CategoryBeef

Ingredients