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Flank Steak with Chimichurri Sauce Recipe

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This recipe for Flank Steak with Chimichurri Sauce is from Megan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Nutrition facts per serving: 499 calories, 29g protein, 48g carbohydrate, 21g fat (4.9g saturated), 8g fiber

6-9 medium sweet potatoes (about 3 pounds), cut into long 1-inch-wide wedges
4 tablespoons plus 2 teaspoons olive oil
3 garlic cloves, 1 crushed and 2 roughly chopped
11/4 teaspoons salt
1/2 teaspoon pepper
1 cup cilantro leaves
1 cup parsley leaves
1 tablespoon red wine vinegar
2 tablespoons water
2 pounds flank steak
Directions:
Directions:
1. Preheat the oven to 450 degrees. Toss sweet potato wedges with 1 tablespoon olive oil, crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper and place in a shallow roasting pan. Bake for 20 minutes. (Reserve 1/3 of the baked sweet potatoes for Spring-Vegetable Stew, slide 6.)

2. Mix garlic, cilantro, parsley, 3 tablespoons olive oil, vinegar, 2 tablespoons water, and 1/2 teaspoon salt in a food processor. Blend until almost smooth.

3. Rub flank steak with remaining 2 teaspoons olive oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a broil pan and cook for 4 to 5 minutes per side for medium rare. Let sit for 10 minutes. Thinly slice and place 2 to 3 strips on each plate and top with 2 tablespoons sauce. Serve with sweet potatoes. (Reserve the remaining steak, about 3/4 pound, for Beef Soba Salad, slide 4.)

 

 

 

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