My husband, Steve, loves a good steak but what makes the steak great? It’s the fat. When I prepare a lean steak I make sure to serve it with a sauce that pops, like chimichurri. This adds the flavor with a healthy fat, olive oil. CLICK HERE for the recipe for Chimichurri Sauce
Now that my herb garden is in full swing it’s a snap to make this Chimichurri Sauce. Don’t be afraid to try it with chicken, pork or seafood. You really can’t go wrong with this sauce. It perks up anything it’s served with (Hint – try it with grilled veggies).
Now that summer is here I’like to focus being healthy and that means eating less fat. This recipe proves that healthy doesn’t mean you have to give up flavor. Steak is an excellent source of protein; according to my trainers lean steak makes an excellent breakfast. I’ve not gotten to that point – yet. No matter, I’ll enjoy this for dinner then have the leftovers for breakfast or lunch, this makes a wonderful meal.
- 1 ½ Lbs. Flank Steak*
- 1 recipe Chimichurri
- Salt and Pepper
- Pat steak dry, season liberally with salt and pepper. Place the steak in place in a large, resalable plastic bag. Add 1 cup of the chimichurri sauce, seal bag and refrigerate the steak for at least 2 and up to 8 hours. Cover the remaining chimichurri sauce at room temperature. Bring Steak to room temperature at least 30 minutes.
- Preheat broiler. Remove the steak from the bag and brush off any excess marinade. Place the steak on a broiler pan and broil 4” from heat 5-7 minutes per side for medium rare (watch the steak closely, the steak should be well browned but not burnt). Place the steak on a cutting board, cover and let it rest for 10 minutes.
- Holding a knife at a 45-degree angle, thinly slice steak. Serve with the remaining chimichurri sauce.
** Feel free to grill the steak if desired. Place the steak on a hot grill. Cook for 6 -7 minutes then flip the steak, rotating 45 degrees, and cook another 6 - 7 minutes. Turn the steak over and continue to cook until the steak is done to your liking.