Recipes

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Beef Chimichurri

Chimichurri is a sauce and marinade originating from Argentina. The basic ingredients include parsley, garlic, vinegar and olive oil. Serve this with grilled asparagus or corn and a simple vinaigrette salad.

Prep time: 10 minutes
Grill time: 20 minutes
Chill time: 2 hours

Ingredients
1/3 cup white balsamic vinegar
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 1/2 pounds Laura’s Lean Flank Steak
1/2 cup white balsamic wine vinegar
1 teaspoon olive oil
3 cloves garlic, chopped
1 1/2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh oregano
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Cooking Directions
1. Whisk together 1/3 cup white balsamic vinegar, 2 cloves garlic and 1/8 teaspoon red pepper in a small bowl. Pour over steak and marinate in a resealable plastic bag at least 2 hours. Remove steak from bag, discarding marinade.

2. To make Chimichurri Sauce, process 1/2 cup white balsamic vinegar, olive oil, 3 cloves garlic and remaining ingredients in a container of a food processor until well combined; set aside.

2. Grill steak, covered with grill lid, over medium heat (300° F to 350° F) 10 minutes on each side or until desired degree of doneness. Let stand for 3 minutes and slice diagonally across the grain into thin slices. Serve with Chimichurri Sauce.

Makes 6 to 8 servings.

Nutritional Analysis Per Serving
CALORIES 425.58 (30% from fat); FAT 14.36g (sat 5.62g); PROTEIN 67g; CARB 3.9g; FIBER .25g; CHOL 180mg; IRON .39mg; SODIUM 69.87mg.