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Recipe for Grilled Flank Steak with Chimichurri

 

Recipe for Grilled Flank Steak with Chimichurri






Close your eyes, and you'll be transported to Argentina with just one bite. Believe us!


Nobody knows steak better than the Argentines. Theirs is a cattle-raised culture; they consume 124 pounds of beef per person per year, nearly double what our cow-crazy citizens consume. Given their expertise, it's a shame that corporate chefs don't turn to them for beefy inspiration. If they did, they'd discover that chimichurri—a bright herbal sauce that serves as a substitute for steak sauce in Argentina—is one of the most delicious (and healthy) condiments on the planet. As an alternative to fajitas, serve this flank steak recipe with grilled scallions, pinto beans, and warm corn tortillas.




NUTRITION: 


440 calories, 31 g fat (7 g saturated), and 570 mg sodium






WHAT YOU'LL REQUIRE


1/4 cup vinegar (red wine) 


3 tbsp water 


4 minced garlic cloves


Salt and Black pepper, coarsely ground


1 tablespoon red pepper flakes


1/4 cup extra virgin olive oil


1 cup fresh flat-leaf parsley, finely chopped


1 1/2 lb steak, flank, skirt, or sirloin


2 scallions bunches



HOW TO DO IT


  1. Combine the vinegar, water, garlic, 1 teaspoon salt, 1 teaspoon black pepper, and pepper flakes to make the chimichurri sauce.

  2. Incorporate the oil.

  3. When everything is well combined, whisk in the parsley.

  4. Preheat a grill or a stovetop grill pan.

  5. Season the steak with salt and pepper before grilling it.

  6. Cook it for 3 to 4 minutes on each side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 140°F.

  7. Trim the scallions' roots and toss the entire bunch on the grill after you've flipped the steak.

  8. Cook the scallions for 4 to 5 minutes, or until lightly charred.

  9. Drizzle the chimichurri over the steak and serve with the grilled scallions.







Eat This Tip 


Nutritional Improvement


The majority of cattle in the United States are fed corn, which causes two major issues for consumers (and even more for the cows). Corn not only produces cows with more intramuscular marbling (i.e., fat), but it also necessitates the use of antibiotics to keep the cows, who aren't naturally equipped to live on corn, from becoming ill. In Argentina, most cows still eat what they were designed to eat: grass. As a result, the beef is leaner, antibiotic-free, and high in omega-3 fatty acids. You'll pay a little more for grass-fed beef, but consider it a down payment on a leaner, tastier life if you can afford it.