My H-E-B Texas Life Magazine
1(16 oz.)beef flank steak,
•salt and pepper, to taste,
8H-E-B Ready, Fresh, Go! Garlic Cloves,
2jalapeño peppers, seeded and cut into chunks,
1/4c.H-E-B Red Wine Vinegar,
1bunchfresh cilantro leaves, chopped, stems removed,
3/4c.H-E-B Olive Oil,
1yellow sweet onion, peeled, thin sliced, rings separated,
2Tbsp.H-E-B Olive Oil,
1Season 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.
2Combine 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 ready to serve.
3Toss onion rings with olive oil. Season to taste. Heat a large heavy-bottom skillet over high heat 3 minutes. Stir-fry seasoned onions 5 minutes or until desired doneness. Set aside and keep warm.
4Heat 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 serve with chimichurri salsa and grilled onions.
Calories: 360, Total Fat: 21g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 75mg, Carbohydrates: 8g, Dietary Fiber: 1g, Sugar: 3g, Protein: 33g