Spice up your Chimichurri Steak!
2 bunches of flat leaf parsley, finely chopped
1 shallot, finely chopped
2 garlic cloves, minced
Juice from 1 lime
Olive oil (approx. ½ - 1 cup)
1 small hot chile pepper, finely chopped
1 Tbsp. chopped fresh oregano
1 Tbsp. fresh thyme leaves
⅛ tsp. coarse salt
⅛ tsp. black pepper
1 beef flank steak (1 lb.)
1 Tbsp. olive oil
2 tsp. Beef Allrounder
For the Chimichurri Sauce:
For the Steak:
Heat the grill to 475°F.
Place the parsley, shallots and garlic in a mortar bowl. Add the lime juice; mix the ingredients with the pestle until well blended.
Mix in the olive oil until the ingredients are well blended and thickened to the consistency of pesto.
Add the chopped chile peppers, oregano, thyme, salt and black pepper to the parsley mixture and mix well.
Brush both sides of the steak evenly with oil, then season the steak evenly with the Beef Allrounder.
Grill the steak for 5 minutes on each side or until the steak is cooked to medium doneness (145°F).
Transfer the steak to a cutting board. Let the steak stand for 3 minutes before cutting the steak across the grain into thin slices.
Serve the steak with the Chimichurri Sauce.
Tip: Cook the steak in a preheated grill pan instead of on your outdoor grill.
- Serving Size
- 1 serving
- per serving
- 0.1 grams
- 58 grams
- 33 grams