This steak is topped with a flavourful herb mixture, inspired by Argentinian chimichurri, that is also a nice accompaniment to grilled chicken or fish. If you don't have flank steak, substitute your favourite grilling steak. Cover and refrigerate any leftover chimichurri for up to three days.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Chimichurri Sauce:
Method
In large shallow dish, toss together carrots, 2 tsp of the oil and half each of the salt and pepper; set aside.
Combine cumin and remaining oil, salt and pepper; brush over both sides of steak. Place steak and carrots on greased grill over medium-high heat; close lid and grill, turning once,
until steak is medium-rare, about 12 minutes, and carrots are tender, about 16 minutes. Transfer steak to cutting board; tent with foil. Let stand for 5 minutes before thinly slicing across the grain.
Chimichurri Sauce: Meanwhile, in food processor, pulse together parsley, green onions, garlic, vinegar, salt, pepper and hot pepper flakes. With motor running, slowly drizzle in oil and 2 tbsp water. Serve with steak and carrots.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 248 mg
- Sugars 4 g
- Protein 25 g
- Calories 323.0
- Total fat 20 g
- Potassium 534 mg
- Cholesterol 48 mg
- Saturated fat 5 g
- Total carbohydrate 9 g
%RDI
- Iron 25.0
- Folate 18.0
- Calcium 5.0
- Vitamin A 170.0
- Vitamin C 33.0
