Total Time 28 Minutes
Recipe Yields 6

Ingredients

  • 3/4 cup Chopped Green Onion
  • 1/3 cup Chopped Parsley
  • 1 tbsp Fresh Mint
  • 3 tbsp Rice Vinegar
  • 2 tbsp Fresh Ginger Root
  • 2 tbsp Olive Oil
  • 1 tbsp Cold Water
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. In food processor or blender, purée onions, parsley, mint, vinegar, ginger, olive oil, water, salt, pepper, and garlic until creamy. Reserve ½ of mixture, and refrigerate until ready to serve.
  2. Place remaining mixture in resealable plastic bag. Add flank steak. Reseal and turn to coat. Refrigerate 8 hours to overnight.
  3. Remove steak from refrigerator. Let stand at room temperature for 30 minutes.
  4. Lightly coat grill grates with cooking spray. Preheat grill to medium-high.
  5. Remove steak from marinade. Discard marinade.
  6. Place steak on grill rack. Cook 9 minutes per side until internal temperature reaches 145°F. Remove steak from grill, lightly cover with foil, and allow to rest 5 minutes.
  7. Cut steak diagonally, against the “grain,” into thin slices. Spoon reserved chimichurri sauce over steak, or serve on the side

Nutrition

Amount Per Serving
Calories 228
% Daily Value*
Sodium 264mg 11%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Protein 28g5 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Ingredients: