Garlic-Rubbed Flank Steak With Chimichurri Sauce

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READY IN: 25mins
Recipe 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.

Ingredients Nutrition


  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.

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