Argentinian Flank Steak with Homemade Chimichurri
SmartPoints: 4 | Prep Time: 10 min | Cook Time: 15 min | Serves: 4 | Difficulty: Easy
A classic South American fresh herb-and-garlic sauce creates the perfect marinade, and after-grill drizzle, for steak. Serve with grilled potatoes and salad, or tuck inside of tacos for a tasty weeknight supper.
- 2 oz fresh parsley (1 small bunch), stems removed
- 4 clove(s) garlic clove(s)
- 2 Tbsp red wine vinegar
- 1 Tbsp water
- 1 Tbsp fresh oregano
- 1 1⁄2 tsp kosher salt
- 1⁄4 tsp black pepper
- 1⁄4 tsp crushed red pepper flakes
- 4 tsp olive oil, divided
- 1 pound(s) uncooked lean and trimmed beef flank steak
- 1 spray(s) cooking spray
- 1 pinch kosher salt, or to taste
- 1 pinch black pepper, or to taste
- Puree parsley, garlic, vinegar, water, oregano, 7ml (1 ½ teaspoons) salt, 1ml (¼ teaspoon) pepper and pepper flakes until relatively smooth. Remove 45ml (3 tablespoons) chimichurri to a small bowl and stir in 5ml (1 teaspoon) oil; rub mixture over steak, cover and marinate for 8 hours and up to 24 hours.
- Add remaining 15ml (1 tablespoon) oil to remaining chimichurri; reserve in refrigerator.
- Off heat, coat a grill or grill pan with cooking spray. Preheat grill to high heat.
- Wipe marinade off steak and pat steak dry with a paper towel or clean kitchen towel; season steak with additional salt and pepper. Grill steak until medium rare, flipping once, about 5 to 7 minutes per side (or longer, if necessary, for desired degree of doneness). Remove steak from grill and let rest a few minutes before slicing against the grain. Serve steak drizzled with reserved chimichurri.
- Serving size: 85g (3 oz) steak and 15ml (1 Tbsp) sauce