28 July 2015

Steak with Chimichurri = YUM.

I cooked this Grilled Flank Steak with Chimichurri last week and it was sooo delicious. I say I cooked it, I prepared it and my grill master husband did the actual grilling :) 

I'm really on a roll with the Skinny Taste recipes and y'all... I have not been let down. Every single one has been SO. GOOD. We like our meat on the pink side, this one is real pink but was really good. We don't eat red meat very often so I feel it's justifiable. You can obviously cook it to your liking. The chimichurri was the best part. I'm sure it would be great on regular steak too. So loaded with flavor, try it!! And only 6 WW points per serving, yes please!! 

I served this with roasted okra, which is so good! Cook for about 20 mins at 425 degrees. I toss with olive oil, salt, pepper and a little old bay. And a salad to round out the meal :) 

Grilled Flank Steak with Chimichurri
Servings: 6 • Size: 3 oz steak w/ 4 tsp sauce • Weight Watcher Points+: 6 pt
Calories: 232 • Fat: 14 g • Carb: 1 g • Fiber: 0 g • Protein: 24 g • Sugar: 0 g
Sodium: 343 mg • Cholesterol: 77 mg 

Ingredients:

1 1/2 pounds flank steak
1 tsp garlic powder
3/4 tsp ground cumin
1/2 tsp dried oregano
fresh ground pepper
1 1/4 tsp kosher salt

For the Chimichurri Sauce:
2 packed tbsp parsley, finely chopped (no stems)
2 packed tbsp chopped cilantro
2 tbsp red onion, finely chopped
1 clove garlic, minced
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp water
1/4 tsp kosher salt
1/8 tsp fresh black pepper
1/8 tsp crushed red pepper flakes, or more to taste

Directions:
Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.

For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)

Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

Enjoy, xoxo! 

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