Photo: Jason Leung
Grilled Flank Steak with Chimichurri
11 ingredients
Serves 4.
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In Argentina, the condiment chimichurri is ubiquitous–much like ketchup in the United States or soy sauce in China. It is served with nearly anything that is fried, grilled or roasted, and is a must with the mixed-meat grill known as
Estimated Nutrition (whole recipe, rough)
396
Calories
27g
Protein
29g
Fat
5g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 flank steak, about 3 lb.
- 2 Tbs. extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups firmly packed fresh flat-leaf
- parsley leaves and tender stems
- 6 garlic cloves, quartered
- 2 Tbs. fresh oregano leaves
- 3/4 cup extra-virgin olive oil
- Coarse sea salt or kosher salt and freshly ground pepper, to taste
- 1/4 tsp. red pepper flakes
- 3 Tbs. white wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes