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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChimichurri Sauce¼cuppacked fresh parsley leaves, chopped1 ½teaspoonsfresh oregano leaves, chopped1mediumclove garlic, minced2teaspoonsextra-virgin olive oil2teaspoonsred-wine vinegar2teaspoonslemon juice¼teaspoonsalt⅛teaspooncrushed red pepperSteak1poundhanger or flank steak (see Tip)¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Chimichurri Sauce
¼cuppacked fresh parsley leaves, chopped
1 ½teaspoonsfresh oregano leaves, chopped
1mediumclove garlic, minced
2teaspoonsextra-virgin olive oil
2teaspoonsred-wine vinegar
2teaspoonslemon juice
¼teaspoonsalt
⅛teaspooncrushed red pepper
Steak
1poundhanger or flank steak (see Tip)
DirectionsTo prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.TipsTip: Both hanger steak and flank steak are affordable, lean and flavorful cuts of beef. Hanger steak is from the plate section, which is on the underside of the animal beneath the ribs. In the past, it was sometimes called butcher’s steak because butchers kept it for themselves, rather than selling it. Flank steak is also located on the underside of the animal, but toward the rear below the loin section. Both cuts are best when thinly sliced across the grain.To make ahead: Refrigerate chimichurri sauce (Step 1) for up to 1 day.Equipment: Charcoal or gas grillOriginally appeared: Diabetic Living Magazine, Summer 2019
Directions
To prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.TipsTip: Both hanger steak and flank steak are affordable, lean and flavorful cuts of beef. Hanger steak is from the plate section, which is on the underside of the animal beneath the ribs. In the past, it was sometimes called butcher’s steak because butchers kept it for themselves, rather than selling it. Flank steak is also located on the underside of the animal, but toward the rear below the loin section. Both cuts are best when thinly sliced across the grain.To make ahead: Refrigerate chimichurri sauce (Step 1) for up to 1 day.Equipment: Charcoal or gas grill
To prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.
To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.
Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.
Tips
Tip: Both hanger steak and flank steak are affordable, lean and flavorful cuts of beef. Hanger steak is from the plate section, which is on the underside of the animal beneath the ribs. In the past, it was sometimes called butcher’s steak because butchers kept it for themselves, rather than selling it. Flank steak is also located on the underside of the animal, but toward the rear below the loin section. Both cuts are best when thinly sliced across the grain.
To make ahead: Refrigerate chimichurri sauce (Step 1) for up to 1 day.
Equipment: Charcoal or gas grill
Originally appeared: Diabetic Living Magazine, Summer 2019
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Nutrition Facts(per serving)196Calories10gFat1gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
