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Grilled Flank Steak with Chimichurri
Source: dLife

Thin pieces of grilled flank steak topped with green onion and ginger chimichurri sauce.

Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 227.9
Total Carbs 1.6 g
Dietary Fiber 0.2 g
Sugars 0.6 g
Total Fat 11.2 g
Saturated Fat 3.3 g
Unsaturated Fat 0.7 g
Potassium 465.4 mg
Protein 27.7 g
Sodium 264.3 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  fresh chopped green onion
0.3333 cup  chopped parsley
0 1/4 g  fresh mint
3 tbsp  rice vinegar
2 tbsp  fresh ginger root
2 tbsp  olive oil
1 tbsp  cold water
0 1/2 tsp  salt
0 1/2 tsp  black pepper
2 each  medium garlic cloves
1 1/2 lb  flank steak
0 1/2 tsp  salt
0 1/2 tsp  black pepper
1 each  cooking spray
  1. Preheat grill to medium-high.
  2. In food processor or blender, purée onions, parsley, mint, vinegar, ginger, olive oil, water, salt, pepper, and garlic until creamy. Set aside.
  3. Lightly coat grill rack with cooking spray. Season steak with salt, if desired, and pepper.
  4. Place steak on grill rack. Cook 7 minutes per side for medium rare. Remove steak from grill, allow to rest 5 minutes.
  5. Cut steak diagonally, against the 'grain,' into thin pieces.
  6. Spoon sauce over steak or serve on side.

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