Garlic-Rubbed Flank Steak With Chimichurri Sauce

Submitted by GibbyLou

"From Cooking Light August 2008. Chimichurri is a traditional tangy herb sauce from Argentina that's usually paired with grilled meat. Set aside half of the flank steak for Steak Panzanella another night. Note: The sauce makes 4 servings; the steak is 8 servings."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 8

ingredients

• Chimichurri Sauce

• 1⁄2 cup fresh flat leaf parsley, packed
• 2 tablespoons fresh lemon juice
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon cumin
• 1 large garlic clove
• 2 tablespoons extra virgin olive oil
• 1 tablespoon water

• Garlic-Rubbed Flank Steak

• 2 lbs flank steaks, trimmed
• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon black pepper, freshly ground
• 2 garlic cloves, minced
• cooking spray

directions

1. For Chimichurri sauce: Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon of water through food chute; process until well blended.
2. For Steak: Prepare grill to medium-high heat.
3. Rub steak evenly with salt, pepper, and garlic. Place steak on grill rack coated with cooking spray; cover and grill 6 minutes. Turn steak over; cover and grill 4 minutes or until desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes.
4. Cut steak diagonally across the grain into thin slices. Serve with Chimichurri sauce.
5. Serving size = 3 ounces steak and 1 tablespoon sauce.