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How to Make Flan
Peruvian Arroz con Pollo
Flank Steak with Chimichurri Sauce
flank steak with chimichurri sauce
cups Italian dressing
beef flank steak (1 1/2 lb)
cup olive or canola oil
tablespoons rice vinegar
tablespoons balsamic vinegar
teaspoons fresh lime juice
cup finely chopped fresh cilantro
cup finely chopped fresh parsley
cloves garlic, finely chopped
teaspoon chicken bouillon granules
teaspoon cracked black pepper
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.
In small nonmetal bowl, mix sauce ingredients until blended. Cover; refrigerate at least 4 hours, or until serving time.
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.
To serve, cut steak across grain into thin slices. Serve with sauce.
To grill steak, heat gas or charcoal grill. Carefully brush oil on grill rack. Place beef on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until of desired doneness.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
2009 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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