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Flank Steak with Chimichurri Salsa
Prep Time:
15 minutes
Cook Time:
10 minutes
4 servings

1 (16 oz.) beef flank steak

• salt and pepper, to taste

8 H-E-B Ready, Fresh, Go! Garlic Cloves

2 jalapeño peppers, seeded and cut into chunks

1/4 c. H-E-B Red Wine Vinegar

1 bunch fresh cilantro leaves, chopped, stems removed

3/4 c. H-E-B Olive Oil

1 yellow sweet onion, peeled, thin sliced, rings separated

2 Tbsp. H-E-B Olive Oil


Season meat with salt and pepper. Spray with non-stick olive oil spray
and set aside. Process garlic cloves, jalapeño chunks, and red
wine vinegar to a smooth texture in a blender or food processor. Add
chopped cilantro leaves to pureed garlic mixture.
Combine 1/2 of chimichurri salsa and seasoned flank steak in a gallon-
size zipper bag. Marinate for 1 hour in refrigerator. Place remaining
salsa in a bowl, cover with plastic wrap. Keep refrigerated until read
y to serve.
Toss onion rings with olive oil. Season to taste. Heat a large heavy-b
ottom skillet over high heat 3 minutes. Stir-fry seasoned onions 5 min
utes or until desired doneness. Set aside and keep warm.
Heat a gas or charcoal grill to 400°F. Oil the grill with canola o
il to prevent steak from sticking. Grill flank steak 4 minutes on each
side. Cut steak into thin slices and serve with chimichurri salsa and
grilled onions.

Nutritional Information

Calories: 360, Total Fat: 21g, Saturated Fat: 5g, Cholesterol: 50mg, S
odium: 75mg, Carbohydrates: 8g, Dietary Fiber: 1g, Sugar: 3g, Protein
: 33g


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