Grilled Steak with Blended Chimichurri
Serves 6
Season steak with a cumin-oregano blend and serve with a zesty chimichurri sauce, Argentina's famous steak topping. Use extra sauce as a sandwich spread or drizzle over roasted veggies.
Ingredients
- 2 1/2 pounds skirt or flank steak
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon pepper
CHIMICHURRI
- 1/2 cup flat-leaf parsley leaves (roughly chopped)
- 1/2 cup cilantro (roughly chopped)
- 1/2 cup red onion (roughly chopped)
- 1/2 cup extra-virign olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Directions
- Using a sharp knife, lightly score steak (about 1/8-inch deep) on both sides, in a crisscross pattern, at 1/2-inch intervals.
- In a small bowl, combine garlic powder, cumin, oregano, salt, and pepper. Liberally season both sides of steak with seasoning mixture.
- For the chimichurri, combine all ingredients in a blender or bowl of a food processor. Process until well blended. Thin with up to 1/4 cup water to reach desired consistency. Taste and adjust seasonings, as desired. Cover and chill, if made ahead.
- Preheat grill over high heat. Grill steak to desired doneness, about 3 to 4 minutes per side for medium-rare (145°F).
- Transfer steak to a cutting board. Let rest 5 minutes. Thinly slice steak across the grain. Transfer to a serving platter and top with chimichurri.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 330
- Fat: 26.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 65.0 mg
- Sodium: 830.0 mg
- Carbohydrates: 3.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 23.0 g