Cumin-Pepper Flank Steak with Horseradish Chimichurri

This is from the newest issue of Cooking Light – it’s in the “20 Minute Dishes” section. It’s quick and easy, and packs a lot of flavor. I cooked the steak in the cast iron skillet and it turned out pretty tasty.

Cumin-Pepper Flank Steak with Horseradish Chimichurri

Cumin-Pepper Flank Steak with Horseradish Chimichurri
Cooking Light December 2008

Chimichurri is a thick herb sauce for meat that is popular in Argentina. Serve with whole wheat flour tortillas and sautéed sliced carrots.

⅔ cup fresh flat-leaf parsley leaves
2 tablespoons chopped green onions
2 tablespoons water
1 tablespoon prepared horseradish
1 tablespoon red wine vinegar
1 teaspoon olive oil
⅛ teaspoon salt
1 garlic clove, peeled
1 (1-pound) flank steak, trimmed
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon olive oil

1. To prepare chimichurri, combine first 8 ingredients in a food processor; process until smooth.

2. To prepare steak, rub steak with cumin, 1/2 teaspoon salt, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri.

Yield: 4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons chimichurri)

Nutritional notes:
CALORIES 201 (47% from fat); FAT 10.4g (sat 3.6g,mono 4.9g,poly 0.6g); IRON 2.4mg; CHOLESTEROL 43mg; CALCIUM 40mg; CARBOHYDRATE 1.8g; SODIUM 433mg; PROTEIN 23.8g; FIBER 0.8g

MacGourmet Rating: 4 Stars

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