Cumin Flank Steak with Horseradish Chimichurri

Chimichurri

2/3 cup

fresh parsley

2 tbs

green onions, chopped

2 tbs

water

1 tbs

prepared horseradish

1 tbs

red wine vinegar

1 tsp

olive oil

1/8 tsp

salt

garlic clove, minced

Steak

1 lb

beef flank steak

1 tsp

ground cumin

1/2 tsp

salt

1/4 tsp

pepper

1 tsp

olive oil

Chimichurri

Process ingredients in a food processor or blender until smooth. Scrape into a small bowl; cover and set aside.

Steak

Rub steak with cumin, salt, and pepper.
Heat oil in a large nonstick skillet over medium high heat.
Cook 3-5 minutes on each side or until desired degree of doneness.
Allow to rest for 5 minutes before slicing across the grain.
Chimichurri can be either served on the side, or dolloped across the steak.

Nutrition

Prep Time: 0:15 Cook Time: 0:10 Skill Level: Average Cuisine: Latin Serves: 4 Calories: 198.3 Fat: 10.2g Unsaturated Fat: 5.47g Protein: 23.5g Carb.: 2.1g Sugar: 0.7g Sodium: 426.6mg Calcium: 40.4mg Potassium: 40.4mg Fiber: 0.6g GL: 0

Recipe Tools

Add To Favorites	Edit	Hide		View for servings
Nutrition by ingredient	Rate Ingredients	Create Item From

Meals For This Recipe

Select radio button to replace Sunday's Dinner

Cumin Flank Steak with Horseradish Chimichurri, Cherry Tomato Saute, Roasted Garlic and CauliflowerCumin Flank Steak with Horseradish Chimichurri, Cherry Tomato Saute, Roasted Garlic and Cauliflower, Bread and Olive OilCumin Flank Steak with Horseradish Chimichurri, Classic Black Beans and Rice

Member Comments

Comment

Adult Rating

Kid Rating

Effort

More Thyme: 1. more flavorful meals 2. a longer life through better nutrition 3. more time for other important things in your life.