Flank Steak with Chimichurri Salsa
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. Proc
ess garlic cloves, jalapeño chunks, and red wine vinegar to a smooth texture in a b
lender 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. Mar
inate for 1 hour in refrigerator. Place remaining salsa in a bowl, cover with plastic wrap
. Keep refrigerated until ready to serve.
Toss onion rings with olive oil. Season to taste. Heat a large heavy-bottom skillet over h
igh heat 3 minutes. Stir-fry seasoned onions 5 minutes or until desired doneness. Set asid
e and keep warm.
Heat a gas or charcoal grill to 400°F. Oil the grill with canola oil to prevent steak
from sticking. Grill flank steak 4 minutes on each side. Cut steak into thin slices and se
rve with chimichurri salsa and grilled onions.
Calories: 360, Total Fat: 21g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 75mg, Carbohy
drates: 8g, Dietary Fiber: 1g, Sugar: 3g, Protein: 33g
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