Flank Steak with Chimichurri

Chimichurri is a popular sauce in Argentina, where it is often served with steak. You can make the chimichurri a day ahead and refrigerate it until ready to use. If you have any sauce left over, try it with slices of ripe tomato. (The South Beach Diet Super Quick Cookbook)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the broiler.

Step 2

In a small bowl, stir together the mustard, 4 teaspoons of the vinegar. 2 teaspoons of the oil, ½ teaspoon of the salt, the ginger, and half the cayenne.

Step 3

Place the flank steak on a broiler pan and brush the top with the vinegar mixture. Broil 4 inches from the heat, without turning, for about 7 minutes for medium-rare. Remove from under the broiler and leave the steak on the broiler pan. Cover loosely with foil and let stand for 5 minutes.

Step 4

While steak is broiling. in a blender, combine the cilantro, parsley, garlic, cumin, remaining 1 tablespoon vinegar, remaining 2 teaspoons oil, remaining ½ teaspoon salt, remaining cayenne, and 2 tablespoons water. Purée until smooth.

Step 5

Thinly slice the flank steak on an angle against the grain. Divide the steak among 4 plates and top evenly with the chimichurri. Serve warm.