Flank steak with chimichurri sauce
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Consider the broiler an upside-down grill in this year-round recipe, but feel free to step outside to cook it alfresco during warmer-weather months. For this riff on Argentinian chimichurri sauce, we reduce the oil and up the fresh herbs for max flavour.
Ingredients
Fresh parsley
3 tbsp(s), finely chopped
Uncooked scallions
2 medium, green parts only, finely chopped
Fresh lemon juice
1 tbsp(s)
Olive oil
1 tbsp(s)
White wine vinegar
1 tbsp(s), or red wine vinegar
Garlic
2 clove(s), large, 1 finely chopped, 1 cut into halves
Table salt
½ tsp(s), divided
Black pepper
¼ tsp(s), divided
Uncooked lean and trimmed beef flank steak
1 pound(s), at room temperature
Instructions
1
To make the sauce, in a small bowl, stir the parsley, scallions, lemon juice, oil, vinegar, finely chopped garlic, 1⁄4 tsp salt, and 1⁄8 tsp black pepper.
2
Arrange an oven rack 4 inches from the broiler. Preheat the broiler on high. Line a sheet pan with foil.
3
Pat the steak dry with a paper towel. Rub both sides with the garlic halves. Season with the remaining 1⁄4 tsp salt and 1⁄8 tsp black pepper. Transfer to the prepared pan. Broil the steak until browned, 4 to 6 minutes.
4
Turn the steak and broil until well-browned on the outside but pink in the center, 4 to 6 minutes. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain. Serve with the sauce.
5
Yields about 3 oz steak and 1 1⁄2 tbsp sauce per serving.
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