FLANK STEAK WITH ZESTY CHIMICHURRI

Flank steak is best when it’s marinated for several hours or overnight, grilled and then sliced thinly before serving. Since this cut is particularly popular in South American countries, we like serving it with our Argentinian-inspired Zesty Chimichurri.

Yield: Serves 8.

FLANK STEAK WITH ZESTY CHIMICHURRI

Ingredients

  • 1 cup dry red wine
  • 1 cup canola oil
  • 6 sprigs fresh oregano
  • 4 sprigs fresh parsley
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 2 tsp mustard seed
  • 2 lb (1 kg) flank steak
  • Salt*
  • Zesty Chimichurri*

Directions

  1. To prepare marinade, combine wine, oil, oregano, parsley, garlic, bay leaves, peppercorns and mustard seed in a large heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a tray. Refrigerate for at least 4 hours or up to 24 hours.
  2. Preheat natural gas barbecue on medium for 10 - 15 minutes. Remove steak from marinade; discard marinade, oregano, parsley, garlic, bay leaves, peppercorns and mustard seed. Sprinkle steak with salt.
  3. Grill steak over medium heat to medium rare, about 25 minutes. Let stand for 5 minutes before slicing. Using a sharp knife, held at a 45° angle, slice steak against the grain into thin slices. Serve with Zesty Chimichurri.
Nutritional analysis per serving:

201 calories, 13.5 g fat, 16.9 g protein, 0.6 g carbohydrate, 0.1 g fibre, 35 mg sodium

*Ingredient not included in nutritional analysis.

Tip:

To bruise garlic, peel cloves and flatten them with the side of a knife blade.

ZESTY CHIMICHURRI SAUCE

Ingredients

  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • 1/4tsp red pepper flakes
  • 1/8 tsp salt

Yield: Makes about 1 cup.

Directions

  1. Combine all ingredients. Cover and refrigerate for at least 2 hours or up to 2 days.
Nutritional analysis per 2 tbsp serving:

68 calories, 6.8 g fat, 0.3 g protein, 1.7 g carbohydrate, 0.4 g fibre, 42 mg sodium