Argentinian Flank Steak with Homemade Chimichurri
2
Points®
Total time: 8 hr 25 min • Prep: 10 min • Cook: 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.
Ingredients
Fresh parsley
2 oz, (1 small bunch), stems removed
Garlic
4 clove(s), large
Red wine vinegar
2 tbsp(s)
Water
1 tbsp(s)
Fresh oregano
1 tbsp(s)
Kosher salt
1½ tsp(s)
Black pepper
¼ pinch(es)
Crushed red pepper flakes
¼ tsp(s)
Olive oil
4 tsp(s), divided
Uncooked lean and trimmed beef flank steak
1 pound(s)
Cooking spray
1 spray(s)
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Instructions
1
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.
2
Add remaining 15ml (1 tablespoon) oil to remaining chimichurri; reserve in refrigerator.
3
Off heat, coat a grill or grill pan with cooking spray. Preheat grill to high heat.
4
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.
5
Serving size: 85g (3 oz) steak and 15ml (1 Tbsp) sauce
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