Flank steak with chimichurri sauce
5
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 flavor.
Ingredients
Fresh parsley
3 Tbsp
Uncooked scallion(s)
2 Tbsp
Fresh lemon juice
1 Tbsp
Olive oil
1 Tbsp
White wine vinegar
1 Tbsp
Garlic
2 medium clove(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked lean flank steak
1 pound(s)
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
Serving size: 3 oz steak and 1½ tbsp sauce
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