Flank Steak with Chimichurri Sauce

0 Ratings

0 Comments

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

Hide Images

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.

Expert Tips

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.

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;