Cumin-Pepper Flank Steak with Horseradish Chimichurri |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2/3 cup fresh flat-leaf parsley leaves |
2 tablespoons chopped green onions |
2 tablespoons water |
1 tablespoon prepared horseradish |
1 tablespoon red wine vinegar |
1 teaspoon olive oil |
1/8 teaspoon salt |
1 garlic clove, peeled |
1 (1-pound) flank steak, trimmed |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon olive oil |
Directions:
1. To prepare chimichurri, combine first 8 ingredients in a food processor; process until smooth.
2. To prepare steak, rub steak with cumin, 1/2 teaspoon salt, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri.
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