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Flank Steak with Chimichurri Salsa

My H-E-B Texas Life Magazine



Quick and easy


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 ready to serve.

Toss 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.

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 serve with chimichurri salsa and grilled onions.
Nutritional Information
Calories: 360, Total Fat: 21g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 75mg, Carbohydrates: 8g, Dietary Fiber: 1g, Sugar: 3g, Protein: 33g
My H-E-B Texas Life Magazine

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