Cumin-Pepper Flank Steak With Horseradish Chimichurri

Recipe taken from the Best of Cooking Light magazine. I like the idea of the prepared horseradish along with the typical Argentine Chimichurri. The steak is sliced thin and served with the sauce on the side. Steak can be grilled in a pan or on a grill.

• Ready In: 16 mins
• Serves: 4

Ingredients

• Chimichurri

• 2⁄3 cup  fresh flat leaf parsley (leaves only)
• 2  tablespoons green onions, chopped
• 2  tablespoons water
• 1  tablespoon  prepared horseradish
• 1  tablespoon red wine vinegar
• 1  teaspoon olive oil
• 1⁄8 teaspoon salt
• 1  garlic clove, peeled

• Steak

• 1  lb  flank steak, trimmed
• 1  teaspoon cumin, ground
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  teaspoon olive oil

Directions

1. To prepare Chimichurri: Combine first 8 ingredients in a food processor; process until smooth. Transfer sauce to a small bowl; set aside.
2. To prepare steak, rub steak with cumin, 1/2 teaspoons salt, and black pepper. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add steak to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from the pan, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri .