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Flank Steak with Chimichurri Sauce

Prep 15 min
Total 4 hr 30 min
Ingredients 13
Servings 6

Ingredients

Steak

1 1/2 cups Italian dressing
1 beef flank steak (1 1/2 lb)

Chimichurri Sauce

1/3 cup olive or canola oil
2 tablespoons rice vinegar
2 tablespoons balsamic vinegar
2 teaspoons fresh lime juice
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh parsley
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon chicken bouillon granules
1/2 teaspoon cracked black pepper
3 black peppercorns

Directions

1

Pour dressing into shallow glass or plastic dish or resealable food-storage plastic bag. Add beef, turning to coat. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
2

In small nonmetal bowl, mix sauce ingredients until blended. Cover; refrigerate at least 4 hours, or until serving time.
3

Heat oven to 350°F. Heat 12-inch ovenproof grill pan or skillet over medium-high heat until hot. Remove beef from dressing; discard dressing. Add beef to grill pan; cook 4 to 6 minutes, turning once, until browned. Place grill pan in oven. Bake 12 to 15 minutes or until beef is of desired doneness.
4

To serve, cut steak across grain into thin slices. Serve with sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 480

Calories from Fat: 300

Total Fat: 33g; 51%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 85mg; 28%

Sodium: 1370mg; 57%

Potassium: 360mg; 10%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 0g; 0%

Sugars: 9g

Protein: 33g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 4%; 4%

Calcium: 0%; 0%

Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;