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Photo of Flank Steak with Chimichurri Sauce by WW

Flank Steak with Chimichurri Sauce

4
4
4
SmartPoints® value per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
This Argentinean sauce tastes best when you make it 30 minutes in advance. Add some heat with a pinch of crushed red pepper flakes.

Ingredients

Olive oil

1 Tbsp

White wine vinegar

1 Tbsp

Fresh lemon juice

1 Tbsp

Fresh parsley

3 Tbsp, fresh, Italian, minced

Uncooked scallion(s)

2 Tbsp, green parts only, minced

Garlic clove(s)

1 medium clove(s), minced

Table salt

⅛ tsp

Black pepper

⅛ tsp

Uncooked lean flank steak

1 pound(s), trimmed of all fat, at room temperature

Garlic clove(s)

1 medium clove(s), peeled and smashed with side of a knife

Table salt

⅛ tsp

Black pepper

⅛ tsp

Instructions

  1. To prepare sauce, combine first 8 ingredients in a small bowl; stir well.
  2. Place oven rack 4 inches from broiler; preheat broiler.
  3. Rub both sides of steak with smashed garlic clove; discard garlic. Season steak with salt and pepper. Broil steak for 4 to 6 minutes on one side; flip and broil on second side until well-browned on outside and still pink in center, about 4 to 6 minutes more. Start testing steak for doneness after a total of 8 minutes.
  4. To serve, remove steak from oven and allow to sit for 5 minutes (to reabsorb juices) before thinly slicing against grain; serve with sauce on the side. Yields about 3 ounces of steak and 1 1/2 tablespoons of sauce per serving.

Notes

Serve with roasted potato wedges and sautéed spinach for a complete meal.

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