Flank Steak with Chimichurri Sauce

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

Ingredients

Steak

1 1/2

cups Italian dressing

beef flank steak (1 1/2 lb)

Chimichurri Sauce

1/3

cup olive or canola oil

tablespoons rice vinegar

tablespoons balsamic vinegar

teaspoons fresh lime juice

1/4

cup finely chopped fresh cilantro

1/4

cup finely chopped fresh parsley

cloves garlic, finely chopped

1/2

teaspoon salt

1/2

teaspoon chicken bouillon granules

1/2

teaspoon cracked black pepper

black peppercorns

Directions

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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

% Daily Value

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;