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carascravings.blogspot.com
1 1/4 lb flank steak
1 tbsp packed brown sugar 2 tsp smoked Spanish paprika 1 tsp cumin freshly ground salt & pepper 1 cup fresh flat-leaf parsley leaves 1/4 cup fresh mint leaves 1/4 cup chopped onion 1/4 cup fat-free, less-sodium chicken broth 3 tablespoons red wine vinegar 2 tablespoons fresh oregano leaves 1 tbsp olive oil freshly ground salt & pepper 1/2 teaspoon crushed red pepper 3 garlic cloves Sprinkle both sides of the steak generously with coarsely ground salt & pepper. Combine the brown sugar, paprika and cumin. Rub all over both sides of the steak. Let stand at room temperature for at least 40 minutes before grilling.
Preheat grill to medium high heat. Cook the steak for about 6-8 minutes on each side for medium-rare to medium.
Combine the remaining ingredients in a blender and process until smooth, scraping down the sides if necessary.
Remove the steak from the grill, cover with foil and let rest 5-10 minutes before slicing. Serve the sliced steak with the chimichurri sauce.
Nutritional Info
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