Image Copyright A.M. 2006
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Summer Herb Chimichurri with Grilled Steak
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Yield: 4 servings (serving size: 3 ounces steak and 3 tablespoons sauce)
Source: Cooking Light Magazine, June 2006
CL Comments: Chimichurri is a thick and flavorful herb sauce. Fresh
basil and marjoram stand in for traditional parsley in this version of
the Argentine favorite.
Amy's Comments: I was not so sure how this would turn out but it was
very flavorful! I thought the chimichurri was a touch salty, so I
would cut the salt down next time. VERY flavorful and the steak was
tender and juicy. I LOVED the sherry vinegar in this. Pefect for summer!
INGREDIENTS:
1 tablespoon olive oil
1/2 cup finely chopped shallots (about 3 ounces)
8 garlic cloves, minced
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
1/4 teaspoon crushed red pepper
1 cup chopped arugula
1/4 cup finely chopped fresh basil
1 teaspoon dried marjoram
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon Spanish smoked paprika
1 (1-pound) flank steak, trimmed
Cooking spray
INSTRUCTIONS:
- Heat oil in a small nonstick skillet over medium-high heat. Add
shallots and garlic; sauté 3 minutes or until tender. Remove from
heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot
mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4
teaspoon salt and 1/4 teaspoon black pepper. Set aside.
- Prepare grill.
- Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4
teaspoon black pepper. Rub paprika mixture over steak. Place steak on
a grill rack coated with cooking spray; grill 6 minutes on each side
or until desired degree of doneness. Let stand 5 minutes. Cut steak
diagonally across grain into thin slices. Spoon sauce down center of
slices, and serve.
NUTRITIONAL INFO:
Healthy Units: 5 per serving or CORE
CALORIES 218(41% from fat); FAT 9.9g (sat 3.1g,mono 5g,poly 0.7g);
PROTEIN 25g; CHOLESTEROL 42mg; CALCIUM 51mg; SODIUM 496mg; FIBER 0.7g;
IRON 2.2mg; CARBOHYDRATE 6.8g
